Grilled chicken in Piri piri marinade

Ingredients:

• 7 whole chicken carcasses, cut into 6 pieces each
• Zest and juice of 5 lemons, plus 2 lemons, sliced ​​into wedges for garnish
• 1 head of garlic, peeled
• 4 red peppers, seeded and coarsely chopped
• 10 chili peppers, such as Fresno or Serrano
• 4 cups fresh parsley leaves
• 3 tablespoons paprika
• 1 cup red wine vinegar
• 2 tbsp olive oil
• Salt and ground black pepper

Preparation:

1. Place the lemon zest, lemon juice, garlic, red pepper flakes, chili pepper, parsley, paprika, red wine vinegar, and oil in a food processor. Blend until a paste forms. Season with salt and pepper. Reserve 1 cup of the sauce for serving with the chicken.
   
   Place the chicken pieces in two large zip-top plastic bags. Divide the marinade between the bags and seal them. Stir the chicken in the bag to distribute the marinade. Refrigerate the chicken and marinate for at least an hour or up to 1 day.
2. Preheat grill to medium-high heat.
   
   Using tongs, remove the chicken from the bags and drain well. Season with salt and pepper. Place on the grill, skin side down, and grill for about 15 minutes per side, turning occasionally, until cooked through. (If your grill isn't large enough, you can do this in batches.) Serve with lemon wedges and the remaining Piri Piri sauce.