In a large bowl, whisk together the olive oil, lemon juice, and vinegar. Add minced garlic, sweet paprika, smoked paprika, oregano, salt, and pepper. Mix well and add chili if desired.

Place chicken in a zip-top bag or shallow dish, pour the marinade over, ensuring it is coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight.

Preheat your grill to medium-high heat (about 400°F). If using a grill pan, lightly oil it to prevent sticking.

Remove marinated chicken from the refrigerator, let sit at room temperature for 15 minutes. Pat dry and place on the grill, skin-side down.

Grill for 5-6 minutes until skin is charred. Flip and grill for another 5-8 minutes until fully cooked (internal temperature should reach 165°F).

Remove chicken from grill and let rest for 5 minutes before serving, garnished with herbs and lemon wedges.