Direct-Grilled Lemon Garlic Chicken Thighs

Method

1. In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the chicken thighs, turn to coat completely, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Remove the chicken from the refrigerator 20 minutes before grilling so it is not ice cold when it hits the grate.
4. Heat a gas or charcoal grill to medium heat, about 375 to 400 degrees Fahrenheit, and clean the grates with a grill brush.
5. Lightly oil the grates using a folded paper towel dipped in oil and held with tongs to help prevent sticking.
6. Place the thighs skin side down over direct heat and close the lid; grill for 6 to 8 minutes without moving them so the skin can render and crisp.
7. Flip the thighs once the skin is golden brown and releases easily from the grates; if it is sticking, it is not ready to flip yet.
8. Continue grilling for another 10 to 12 minutes, flipping once more if flare-ups occur, until the skin is deeply browned all over.
9. Move any thighs that are browning too fast to a cooler part of the grill to finish cooking without burning.
10. Check doneness with an instant-read thermometer inserted into the thickest part of the thigh, away from the bone; it must read 165 degrees Fahrenheit.
11. Rest the chicken on a plate, tented loosely with foil, for 5 minutes so the juices redistribute instead of spilling out when cut.
12. Squeeze fresh lemon wedges over the top, scatter with chopped parsley, and serve warm.