Step 1

Prepare an outdoor grill for medium heat.

Step 2

Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature.

Step 3

Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper.

Step 4

Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad.

Step 5

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