In a medium bowl, whisk together olive oil, lemon juice, vinegar, minced garlic, both smoked and sweet paprika, dried oregano, and salt and pepper. Add chopped chili pepper if desired.

Place chicken pieces in a zip-top bag or glass bowl and pour the marinade over, ensuring each piece is well-coated. Seal or cover, then refrigerate for at least 4 hours, preferably overnight.

Preheat your grill or grill pan to medium-high heat, around 400°F (200°C), about 30 minutes before cooking.

Remove chicken from marinade, letting excess drip away. Pat with paper towels and place skin-side down on the grill, cooking for 5-6 minutes. Flip and cook for another 5-8 minutes until the internal temperature reaches 165°F (75°C).

Transfer grilled chicken to a platter and let it rest for about 5 minutes. Optionally, garnish with lemon wedges and fresh herbs.