Broiled Chicken with Oregano, Lemon and Olives

FOR MARINADE: In a large nonaluminum dish, combine all the marinade ingredients, including red pepper flakes or chilies to taste. Stir well, then add the chicken pieces. Toss to coat evenly, then cover and refrigerate for a few hours or as long as overnight. Remove from the refrigerator 1 hour before cooking. Preheat a broiler or prepare a fire in a charcoal grill.

Place the chicken pieces, skin side down, on a rack in a broiler pan or on a grill rack over hot coals. Broil or grill until golden around the edges, 20-22 minutes. Turn the chicken over and continue to cook until golden brown around the edges on the second side and opaque throughout when cut with a knife, about 20 minutes longer.

TO SERVE: Transfer the chicken to a large serving platter and garnish with oregano sprigs, lemon zest, black and green olives and red pepper flakes or chilies to taste. Let rest for at least 30 minutes, to blend the flavors. Season to taste with salt and serve at room temperature.