In a bowl or ziplock (team ziplock over here), mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss the chicken in and give it a good rub-down. Let her chill in the fridge for at least 30 minutes — longer if you want that flavor in her bones.

Confession: I once forgot it overnight, and it was even better the next day. Accidental win? Absolutely.

Preheat your grill or grill pan. Make sure it’s hot — I learned the hard way when my chicken stuck and basically shredded into sad pieces. You want that sizzle. Grill each side for about 5–6 minutes or until fully cooked. If you don’t have a meat thermometer, just cut into the thickest part and make sure it’s not pink.

Also: that smell? Literal vacation.

Don’t slice her right away — I know, I know, she’s tempting. But give the grilled chicken 5–10 minutes to rest. It keeps the juices inside instead of running all over your cutting board like a Greek tragedy.

Slice it up and serve with a sprinkle of feta, a handful of chopped parsley, maybe some cucumber slices or pita on the side. Or don’t — eat it right off the grill pan like I did that one time after a long day. No shame here.