In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, paprika, dried oregano, chili flakes, and a pinch of salt and pepper. Whisk until smooth.

Place the chicken pieces in a resealable bag or large bowl and pour the marinade over them, ensuring they are coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat (375°F). If using an oven, preheat to broil at 400°F.

Remove chicken from marinade and let excess drip off. On the grill, cook skin-side down for 25-30 minutes, turning halfway, until charred and internal temperature reaches 165°F.

Remove from heat, allow to rest for a few minutes, garnish, and serve with vegetables or salad.