1large clovegarlicminced, approximately 1 teaspoon
1 1/2-2tbspdried oregano
freshly ground black pepperto taste
Juice the lemons into a bowl, then add the GREEK blend (or: the garlic, oregano, salt, and pepper) and olive oil and whisk to combine. Set aside. PRO TIP: If using the fresh garlic, use a microplane grater to mince.
Prep the chicken. Cover your cutting board with a sheet of plastic wrap then place 1-2 pieces of chicken on the board. Cover with another sheet of plastic wrap. Using the flat side of a meat tenderizer, carefully flatten out the chicken thighs, hammering down but also pushing out a little bit so the thighs are an even thickness. As you finish flattening each piece, move to a large dish or casserole dish. Repeat until all the thighs are flattened. NOTE: This step is optional, though flattening the chicken thighs will help the meat cook quickly and evenly. Also, be sure to wash your cutting board after this step - the plastic wrap helps protect the chicken, not your board!
Whisk the marinade one last time, then pour over the chicken thighs and distribute evenly. Let the chicken marinate for at least 30 minutes, up to overnight.
When you're ready to grill, pat the thighs dry, to help get a better sear. Heat up a grill pan over high heat, then cook the chicken for about 5 to 7 minutes per side, until cooked through. Finish with a squeeze of fresh lemon.