In a large mixing bowl, combine 1/4 cup of olive oil, 4 minced garlic cloves, the juice of 2 lemons, 2 tablespoons of paprika, 1 tablespoon of dried oregano, and 1 tablespoon of chili flakes. Season with salt and pepper to taste. Whisk until the mixture is well combined.

Place the cut pieces of your whole chicken into a resealable plastic bag or large bowl for marinating. Pour the prepared Peri Peri marinade over the chicken, ensuring each piece is well-coated. Seal the bag, squeezing out excess air, or cover the bowl tightly, then refrigerate for at least 2 hours, but preferably overnight.

When you're ready to cook, preheat your grill or oven to medium-high heat, around 400°F (200°C).

Once your grill or oven is preheated, remove the chicken from the marinade. If grilling, place the chicken pieces skin-side down on the hot grill. Cook for about 25-30 minutes, turning occasionally, until the chicken is fully cooked, charred, and has internal temperatures of 165°F (75°C). For roasting, arrange pieces on a prepared pan and roast until golden and cooked through.

After cooking, let the Peri Peri Chicken rest for 5-10 minutes, then serve warm with sides like fluffy rice or grilled vegetables.