In a large ziploc bag, combine olive oil, lime juice, green onion, oregano, chopped rosemary, salt and pepper and seal the bag. Add chicken to bag, ensuring all pieces are well coated with marinade; press out as much air as possible.
Preheat grill or prepare coals to medium heat and soak rosemary sprigs in water for 30 minutes. Place rosemary sprigs directly on coals or place on grill grate. If roasting your chicken thighs, then preheat the oven to 375º.
Grill chicken pieces, bone side down, and cook for 15 minutes, brushing frequently with marinade. Turn chicken; grill for 15 minutes, basting frequently. Continue cooking for 20 minutes longer, turning and basting chicken, until well browned and juices run clear (do not baste during final 5 or 6 minutes of grilling). Serve with lime wedges.