Put the chicken in a glass or plastic container or food storage bag. Season well with kosher salt and freshly ground black pepper.

In a bowl or large measuring cup, combine the Colavita balsamic vinegar, Colavita olive oil, garlic, and oregano. Whisk to blend.

Pour ¾ of the marinade mixture over the chicken and turn to coat thoroughly.

Cover the container or seal the bag and refrigerate for at least 1 hour, or overnight.

Set up your grill with two levels of heat, if possible. The hot side (about 450°-500°F) is used for initial browning and crisping, and the cooler side (350-375°F) for the remainder of the cooking time.

First, grill the chicken over the hotter part of grill, skin side down, until nicely browned, about 6 to 8 minutes.

Move the chicken, still skin side still down, to the cooler side of grill, cover and continue to cook 20 minutes longer.

Flip chicken to the other side and cook 10 minutes more, or when a digital thermometer reads 165°F in the thickest part of the chicken breast.

Remove and baste with remaining marinade.