In a large mixing bowl, combine 1/4 cup of olive oil, 4 minced garlic cloves, and the juice of 2 freshly squeezed lemons. Add 2 tablespoons of paprika, 1 tablespoon of dried oregano, and 1 tablespoon of chili flakes along with salt and pepper to taste. Whisk the mixture until fully combined.

Place your whole chicken or chosen protein in a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat (about 400°F) or your oven to 425°F.

Remove the chicken from the marinade, shaking off any excess. Cook for about 30-40 minutes, until internal temperature reaches 165°F, flipping halfway through.

Let the chicken rest for about 10 minutes before serving, garnished with fresh herbs and lemon wedges.