Combine the lemon juice, garlic, olive oil, salt, lemon zest and chili flakes in a glass bowl.
Set aside 2 tablespoons of the mixture in a separate covered container for brushing over the chicken later.
Add the chicken to the remaining mixture and coat each piece well. Cover and refrigerate for 4 to 8 hours, turning the chicken once or twice.
Preheat a covered grill to medium heat and lightly grease the grate.
Remove the chicken from the marinade and discard the marinade that held the raw chicken.
Arrange the chicken skin side down and cook with the lid closed for 10 minutes. Turn the chicken and brush it with the clean reserved mixture.
Continue grilling with the lid closed for about 30 to 35 minutes, removing smaller pieces sooner if necessary.
