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In small bowl, combine oil, garlic, oregano, salt, pepper and hot pepper flakes; pour mixture into a zip lock bag.
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Place chicken in zip lock bag. Seal bag and move the chicken around so completely covered by marinade.
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Place chicken in fridge for at least 4 hours. Can be refrigerated for up to 24 hours. The longer the better.
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Cook on greased grill over medium heat for about 20 minutes or until chicken is cooked through and juices run clear.
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Transfer chicken to cutting board and cover loosely with foil and let stand for 10 minutes.