Make the Marinade

1. Using a microplane, zest your fresh lemon.Next slice the lemon in half and juice the lemon.
2. Place the zest and juice in a large glass pyrex dish. Next add olive oil, garlic, fresh parsley, salt, pepper, and oregano.
3. Whisk the ingredients until throughly combined. Next add the chicken thighs into the pyrex dish with the marinade.
4. Flip to coat the chicken on both sides, cover and refrigerate at least 30 minutes or up to 24 hours.

Grill Outside

1. Heat the grill to 350-400°F. Place the chicken thighs on the grill, evenly spaced out. Decrease the heat/flame to medium.
2. Close the lid and cook for 5 minutes.
3. After 5 minutes flip the chicken thighs and move the thighs from the back of the grill to the front of the grill.
4. Cook for 4 minutes.
5. After 4 minutes, check the internal temperature to see that they are roughly 165°F. Remove any pieces at 165°F and continue to cook the others 2 minutes more.
6. Let the chicken rest about 5-10 minutes before slicing and serving.

OR Grill Inside (on a grill pan)

1. Heat the grill pan over medium heat.
2. Once hot, place the chicken thighs down in a single layer, making sure they do not touch.
3. Cook for 6 minutes.
4. Flip and cook for an additional 6 minutes.
5. Check the internal temperature of the thickest part of the chicken thigh to see that they are roughly 165°F.
6. Remove the pieces that are cooked through and leave any additional pieces on that may need an extra minute or two.
7. Let the chicken rest about 5-10 minutes before slicing and serving.