In a blender or nutribullet container combine the oil, garlic, sun-dried tomatoes, oregano, vinegar, salt and pepper and blend until smooth.
Place the chicken thighs in a zip loc bag and pour the blended marinade overtop. Place the bag in the fridge to marinate for a minimum of 30 minutes and up to 12 hours, flipping the bag over once so that the chicken is well coated.
Preheat the grill to medium heat. Once hot cook the chicken for 4-6 minutes per side until there is no pink in the middle and it is cooked through. Garnish with shredded basil before serving.