Mix the marinade ingredients together.

With a sharp knife, put three slices into each chicken piece, down to the bone; 2 on the thigh and one on the leg to help the marinade penetrate.

Salt each side of the chicken quarters with kosher salt.

Put the marinade in a zip lock bag and add the chicken pieces.

Marinade for 4-6 hours, overnight can be too long.

Remove the chicken from the marinade and sprinkle with a little more kosher salt.

Put the remaining marinade into a small sauce pan and bring to a boil. Brush this on the chicken every time you flip them.

Grill over medium heat until the interior is 160 degrees and the skin is golden brown - this took me about 30 minutes. Flip the chicken every 5 minutes or so and baste with the cooked marinade.

Serve with lemon wedges or make a spicy Greek yogurt dip out of Plain Greek yogurt, Lemon juice to taste, Oregano to taste, and Hot sauce to taste.

Goes well with a Greek salad, fried potatoes and/or garlic bread.