Step 1: In a large bowl or a sturdy, resealable bag, combine the extra virgin olive oil, fresh lemon juice, lemon zest, red wine vinegar, minced garlic, dried oregano, dried thyme, onion powder, salt, and black pepper. Whisk vigorously until all ingredients are well combined and the mixture is slightly emulsified.
Step 2: Add the prepared chicken pieces to the Greek chicken marinade. Ensure each piece is thoroughly coated. For best results and food safety, use a non-reactive container like a glass bowl or a reliable, sturdy freezer bag.
Step 3: Cover the bowl or seal the bag and refrigerate for at least 30 minutes, but ideally 2-4 hours for optimal flavor infusion. For truly deep flavor, you can marinate overnight (up to 12 hours), especially for bone-in chicken. Do not marinate for more than 24 hours, as the acidity can start to break down the chicken's texture too much.
Step 4: Once chicken is marinated, choose your cooking method. For grilling, preheat your grill to medium-high heat (around 400°F / 200°C). For baking, preheat your oven to 400°F (200°C). For pan-searing, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 5: For grilling: Remove chicken from the Greek chicken marinade, allowing any excess to drip off (discard remaining marinade). Place chicken on the preheated grill. For baking: Place the marinated chicken in a single layer on a prepared baking sheet. For pan-searing: Add chicken pieces to the hot skillet in a single layer, ensuring not to overcrowd the pan.
Step 6: Grill for 6-8 minutes per side, bake for 20-30 minutes (flipping halfway), or pan-sear for 5-7 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown with a slight char.
Step 7: Once cooked, transfer the Greek chicken to a cutting board, tent with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring incredibly tender and moist chicken. Slice or serve whole, garnished with fresh parsley or dill if desired.