In a bowl, whisk together olive oil, garlic, smoked paprika, sweet paprika, cayenne, oregano, cumin, lemon juice, lemon zest, red wine vinegar, salt, and pepper to create the marinade
Place chicken in a large resealable bag or dish and pour the marinade over the chicken, ensuring all pieces are well coated
Marinate for at least 2 hours or overnight in the refrigerator
Preheat the grill to medium-high heat and oil the grates lightly to prevent sticking
Remove chicken from the marinade and grill skin-side down first for about 6-8 minutes per side until the internal temperature reaches 165°F and the skin is crispy
Let the chicken rest for 5 minutes before serving
Garnish with chopped parsley and lemon wedges
