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2. Season the chicken generously on both sides with salt and pepper. Place the chicken in a large resealable plastic bag so that it lies flat or place it in a baking dish or other large container. Add the marinade and seal the bag, squishing the marinade around the chicken, or turn the chicken to coat. Refrigerate for at least 24 hours and up to 48 hours. (The longer the better.) Be sure to turn the bag or chicken several times while the chicken is marinating.
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3. At least 30 minutes before you're ready to grill, remove the chicken from the refrigerator. Drain and discard the marinade. Pat the chicken dry.
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4. Prepare a charcoal or gas grill for indirect grilling over medium heat. If using charcoal, bank the lit coals on one side of the grill bed, and place a drip pan in the area without coals. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. The temperature inside the grill should be 350u00b0 to 375u00b0F (180u00b0 to 190u00b0C). Brush and oil the grill grate.
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5. Place the chicken, skin side down, over the direct-heat area of the grill. Cook for 12 to 15 minutes. Turn and continue cooking until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170u00b0F (77u00b0C) or the juices run clear when a thigh joint is pierced with a knife tip, 15 to 25 minutes more, depending on the size. If the chicken begins to burn, move it to the indirect-heat area of the grill for a little more time.
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6. Transfer the grilled Greek chicken to a cutting board, tent it loosely with aluminum foil, and let rest for 10 minutes. Cut into serving pieces and serve at once. enjoy!
