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Make the marinade. In a large mixing bowl, combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper (about ½ to ¾ teaspoon each). Whisk until well combined. Taste and adjust the salt and pepper to your liking.
Add the chicken or chicken cutlets to the marinade. Use a pair of tongs to toss the chicken so it is well coated, then cover and refrigerate for 2 to 8 hours.
Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.
Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 to 10 minutes before serving.
Get ready. Preheat the oven to 400°F. If you’re working with chicken breasts, slice them in half along the equator for even cooking.
Bake the chicken. Place the chicken in a single layer in a 9x13 baking dish and pour the marinade over top. Cover the baking dish with foil and place in the hot oven for 10 minutes.
Finish. Remove the foil and bake until the chicken is fully cooked and is no longer pink in the middle, another 10 to 15 minutes.
Rest and serve. Remove from the oven, cover and let rest for another 5 minutes.