Grilled Greek chicken

Whisk the garlic, oregano, hot pepper flakes, black pepper, lemon juice, a splash of white vinegar and extra virgin olive oil.

Slash each leg quarter through the skin to the bone, twice in the thigh an inch apart and once in the thickest part of the leg.

Salt both sides very generously, as if seasoning without a marinade, then mix thoroughly with the marinade in a bowl; turn skin side up, flesh in the marinade.

Cover and marinate in the fridge at least four hours or overnight, ideally six to eight hours; keep the excess marinade.

Drain a few minutes on a paper towel-lined sheet pan and sprinkle the skin with a little salt.

Grill over a not-too-hot charcoal fire, skin side down six or seven minutes, flip for about the same, then turn as needed until done.

Brush with the saved marinade and cook three or four minutes more so the brushed-on marinade is cooked.

Serve on diced cucumber, tomato and onion with lemon wedges, an oregano sprig and spicy yogurt dusted with cayenne.