Finely grate the zest from 1 lemon using a microplane grater.

Place 2 lb of skin-on chicken thighs in a large mixing bowl.

Add 2 tbsp olive oil, lemon zest, 2 tsp dried oregano, sea salt, and cracked black pepper to the chicken.

Mix the chicken until evenly coated with the marinade.

Cover and refrigerate the marinated chicken for 60 min.

Preheat the pellet grill to 375°F (190°C).

Place the marinated chicken thighs on the hot grill with the skin side facing up.

Grill the chicken until an instant-read thermometer registers 160°F (71°C) in the thickest part.

Rest the grilled chicken for 10 min.

Remove the bones from the rested chicken thighs.

Cut the chicken meat into 1-inch pieces.

Whisk together the 2 minced garlic cloves, 2 tsp Dijon mustard, 1 1/2 tbsp red wine vinegar, and juice from 1 lemon in a large mixing bowl.

Slowly drizzle 1/2 cup olive oil into the dressing while whisking continuously until emulsified.

Season the dressing with sea salt and cracked black pepper to taste.

Add 1 lb chopped heirloom tomatoes, 1/4 cup sliced red onion, 1/2 sliced English cucumber, and 1/4 cup minced basil to the dressing.

Add the cut grilled chicken to the dressed vegetables.

Toss the panzanella mixture until the chicken and vegetables are evenly coated.

Arrange 8 slices of olive oil toasted bread on a serving platter.

Spread burrata evenly over the toasted bread slices.

Spoon the grilled chicken and tomato salad mixture over the burrata toast.

Garnish the toast with additional basil, lemon juice, and cracked black pepper.

Serve the panzanella toast immediately while the bread is crisp.