Trim excess fat from the boneless chicken thighs.

In a non-reactive container (or a freezer bag) large enough to accomodate all the chicken grate the onion using the shred side of a box grater. Add the minced garlic, lemon juice, Greek oregano, salt and pepper and olive oil. Mix well and allow to sit for a couple of minutes so the ingredients can imbibe each other.

Place the chicken thighs in the marinade container and thoroughly coat all the meat with marinade. Marinate refrigerated for 4-6 hours, overnight is best.

Bring the chicken thighs to room temperature. Preheat your grill to high.

Grill the boneless chicken thighs for 5-6 minutes per side over direct heat with the grill lid closed. When you flip them over use the opportunity to move the pieces that were on the periphery of the direct heat area towards the center and vice versa. This will ensure even cooking. The thighs are done when the internal temperature reaches 165 F in the thickest parts. (We like to leave them on the grill until about 170 F).

While the chicken is grilling make the ladolemono sauce. Take a small container for which you have a lid and add the olive oil and lemon juice. Close it and shake vigorously until the mixture is homogenous.

Place the cooked chicken pieces on a serving plate and drizzle or brush them generously with ladolemono. This will replenish the moisture lost during grilling and infuse the meat with bright, zesty flavors. Season with salt and pepper and enjoy.