Combine olive oil, minced garlic, fresh lemon juice, paprika, oregano, chili flakes, salt, and pepper in a medium bowl. Whisk thoroughly until the marinade forms a smooth, vibrant red mixture.

Pierce each chicken piece 3 to 4 times with a fork to create channels for the marinade. Place all chicken in a large resealable bag and pour the marinade over top. Seal the bag, removing excess air, then massage gently to coat every piece evenly. Refrigerate for at least 2 hours, ideally overnight, up to 24 hours for maximum flavor.

Preheat your grill to medium-high heat (about 375 to 400°F) or set your oven to 400°F. Remove chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature.

Place chicken pieces on the grill or arrange them on a baking sheet. Grill for 25 to 30 minutes, flipping halfway through, or roast in the oven for 35 to 40 minutes. If basting with marinade, use fresh marinade or boil the used marinade for 2 minutes first for food safety. The chicken is done when the internal temperature reaches 165°F and juices run clear.

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, keeping every bite tender and succulent.