Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk. Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Wrap in plastic wrap then place into the refrigerator for 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat a large grill pan over medium high heat then coat the pan with cooking spray. Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.