2 pounds small octopus, cleaned and pre-tenderized
3 tablespoons olive oil
2 tablespoons lemon zest
1 tablespoon fresh oregano, chopped (2 teaspoons dry)
1 tablespoon fresh thyme, chopped (2 teaspoons dry)
2 teaspoons kosher salt
2 teaspoons black pepper
Mix all ingredients together in a bag or bowl with the octopus, leave at room temperature for at least 1/2 hour.
Prepare the grill, it should be on the hot side.
Pick up octopus and drain some of the excess oil off of it before placing on the grill. Lay octopus on its side , drag tentacles across grate so they do not hang down. tentacles will then curl up. Cook on each side for a total time of about 10 minutes making sure to get a nice char on it.
Remove the head where it connects to the body (no meat there, mostly skin), slice into individual pieces, in half or by each leg. Serve with a squeeze of fresh lemon juice