Step 1: In a large bowl or resealable plastic bag, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, onion powder, salt, and black pepper to create the marinade.
Step 2: Add the chicken pieces to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours. For bone-in pieces, you can marinate for up to 6 hours.
Step 3: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C) for direct grilling. Clean the grill grates thoroughly with a wire brush, then lightly oil them with a paper towel dipped in cooking oil (held with tongs).
Step 4: Remove the chicken from the marinade, letting any excess drip off. Discard any remaining marinade that came into contact with raw chicken. Place the chicken pieces directly over the hottest part of the grill.
Step 5: Sear the chicken for 3-4 minutes per side, or until beautiful grill marks appear and the chicken easily releases from the grates.
Step 6: If your chicken pieces are thick or bone-in, move them to a cooler part of the grill (indirect heat) after searing to finish cooking through. Close the lid and continue to cook, turning occasionally, until the internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs when measured with an instant-read thermometer.
Step 7: Once the chicken reaches the desired internal temperature, remove it from the grill and transfer it to a clean cutting board or platter. Cover loosely with foil and let it rest for 5-10 minutes.
Step 8: Slice, if desired, and serve immediately with your favorite sides. Enjoy!