In a small bowl, mix the extra virgin olive oil together with the juice of 1 lemon (approximately 2-3 tablespoons), salt, pepper, paprika, granulated garlic, and dry parsley. After mixing well, pour half of the marinade into a food storage bag.
Reserve the remaining marinade. Store remaining marinade away from raw chicken.
Take the remaining two lemons and cut them into thick slices. Then quarter the slices for bite sized pieces for skewering.
Cut the chicken thighs into two inch pieces, and put them into the food storage bag with the marinade. Seal the bag and shake it to coat the chicken pieces.
Thread the chicken onto the skewers, alternating chicken and lemon pieces. Give the larger pieces some space so that more surface area can make contact with the grill.
Heat a large skillet, griddle pan, or barbecue to a medium/high heat. Once the pan is hot, lay the skewers down carefully so as not to overcrowd them.
Get a nice sear on the outside of the chicken and then turn the heat down to medium/medium low.
Once the first side is well browned, approximately 7 minutes, turn the skewer. Cook for another 5-7 minutes. Thigh meat is irregular in shape, you may need to turn three times to get all sides of the skewer to make contact with the grill.
Once the chicken skewers are nicely browned and the centers have reached 165°, remove from the pan coat with reserved marinade.
Serve with your favorite salad and rice dish for a complete meal.