Step 1: In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
Step 2: Pat the chicken pieces dry with paper towels. Place the chicken into a large resealable bag or a shallow dish.
Step 3: Pour the prepared Greek chicken marinade over the chicken, ensuring all pieces are thoroughly coated. If using a bag, squeeze out excess air before sealing.
Step 4: Marinate in the refrigerator for at least 30 minutes, but ideally 4-6 hours, or even overnight for best results. Do not marinate for more than 24 hours.
Step 5: Before cooking, remove the chicken from the refrigerator and let it sit at room temperature for 15-20 minutes. Discard any remaining marinade.
Step 6: Preheat your grill to medium-high heat (400-450°F / 200-230°C) or your oven to 400°F (200°C). Alternatively, heat a tablespoon of olive oil in a large skillet over medium-high heat.
Step 7: Grill chicken breasts for 6-8 minutes per side, or thighs for 8-10 minutes per side, until internal temperature reaches 165°F (74°C). If baking, bake for 20-25 minutes. If pan-frying, cook for 5-7 minutes per side.
Step 8: Remove chicken from heat and let rest on a cutting board, loosely tented with foil, for 5-10 minutes before slicing and serving.