Summer Lemon Chicken with Oregano Sauce

For the sauce: Combine 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest, 2 tablespoons finely chopped fresh oregano, 2-3 cloves minced garlic, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 3 tablespoons olive oil. Set aside.

Grill 6 chicken legs (or 4 thighs or 3 chicken breasts with skin and bones) until the internal temperature reaches 165°F. Turn and toss the hot chicken in the prepared sauce. Garnish with lemon slices and fresh oregano. Serve with a loaf of crusty bread.