1. Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper. Place the chicken in a gallon-size re-sealable plastic bag or shallow baking dish. Into the bag or baking dish, pour the Bellucci EVOO, garlic and parsley. Squeeze each of the lemon wedges and add to the bag or dish. Marinate the chicken for at least 1 hour and up to 8 hours.
2. Preheat a grill or broiler to medium high. Remove the chicken from the marinade and grill/broil 6-8 minutes per side until browned and cooked through. Brush the halved lemons with Bellucci EVOO and grill or broil just until there is a nice golden brown char. Transfer the chicken thighs to a platter and add grilled lemon halves.