2 lb chicken thighs skin-off and bone-off
10 cloves garlic minced
1 ½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried rosemary
Juice of 1 lemon
Pat dry the chicken and trim the excess fat. Set it aside
In a large bowl, mix the minced garlic, olive oil, oregano, salt, pepper, rosemary and lemon juice.
Add the chicken and using a pair of tongs, move the chicken so every piece is coated with the marinade.
Cover and refrigerate for one hour up to 8 hours (overnight).
When you're ready to cook, take the chicken out of the fridge and let it sit in the counter for 15 to 30 minutes.
Heat a grill pan or a cast iron skillet over medium heat and lightly brush it with olive oil.
Place the chicken pieces in the pan and cook for about 5 to 7 minutes on each side until fully cooked and golden brown.
Serve with your favorite side dish.