2 tbsp grated fresh lemon zest
3 tbsp lemon juice
10 cloves garlic, minced
2 tbsp olive oil
2 tsp hot pepper flakes
½ tsp salt
1kg/2lb chicken pieces

1. In large glass bowl, mix together all ingredients except chicken. 
2. Add chicken, turning to coat. 
3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. 
4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; (or in the oven)
5. Close lid and cook for 10 minutes. 
6. Turn and brush with marinade;
7. Cook for 30 to 40 minutes or until juices run clear when chicken is pierced. 
8. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon zest, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, ½ tsp paprika, ¼ tsp salt, ¼ tsp hot pepper sauce, and 2 cloves of garlic, minced.