Prepare the Marinade: In a large, non-reactive bowl (glass or ceramic is ideal), whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, pepper, red wine vinegar, and lemon zest. The mixture should smell bright and herby, with the garlic providing a sharp, pungent note. It will look like a pale, golden-green emulsion.

Marinate the Chicken: Place the chicken breasts between two sheets of cling film and gently pound them to an even thickness, about 2cm thick. This ensures they cook evenly. Add the chicken to the bowl with the marinade, turning each piece to coat it fully. The chicken should feel slick and coated. Cover the bowl with cling film and refrigerate for at least 2 hours, or up to 8 hours for deeper flavour. The longer it sits, the more the lemon and garlic work their magic.

Preheat the Grill: About 20 minutes before you're ready to cook, remove the chicken from the fridge to take the chill off. Preheat your outdoor grill to medium-high heat (about 200°C/400°F) or a grill pan over medium-high heat. You want the grates to be hot enough that a drop of water sizzles and evaporates instantly, but not so hot that the outside burns before the inside is cooked.

Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill grates. You should hear a satisfying sizzle immediately. Cook for 5-7 minutes without moving them. You'll see the edges of the chicken begin to turn white and opaque, and lovely dark grill marks will form. The smell of charring oregano and lemon will fill your kitchen.

Flip and Finish: Using tongs, flip the chicken over. It should release easily from the grates with a gentle tug; if it sticks, it needs another minute. Cook for another 5-7 minutes. The chicken is done when it feels firm to the touch and the internal temperature reaches 74°C/165°F on a meat thermometer. The surface will be golden-brown with crisp, charred edges, and the juices will run clear.

Rest the Chicken: Transfer the cooked chicken to a clean cutting board or plate. Loosely tent it with aluminium foil and let it rest for 5 minutes. This is a crucial step — you'll see the juices redistribute as the chicken relaxes, ensuring every bite is moist. The surface will cool slightly, but the centre will remain wonderfully hot.

Serve: Slice the chicken against the grain into thick strips. Garnish with fresh parsley and serve immediately with lemon wedges on the side for an extra squeeze of brightness. The meat should be tender, juicy, and bursting with Mediterranean flavour.