whisk the olive oil, vinegar, shallots, garlic, herbs,2 teaspoons salt, crushed red pepper flakes and pepper, to taste in a dish large enough to hold the chicken

Add the chicken pieces and turn to coat evenly. (Alternatively, put all the ingredients in a large resealable plastic bag,seal, and give it a good shake.) marinate at room temperature for 1hour,turning once, or refrigerate for up to 12 hours.

Prepare an outdoor grill with a medium high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill.

Remove the chicken from the marinade and pat dry,discard the marinade. Brush the chicken lightly with olive oil and season salt and black pepper. Place the chicken pieces bone side down on the indirect side of the grill over the drip pan, positioning the dark meat closer to the fire. Cover and cook until golden brown, about 15 minutes. Turn and cook, uncovered until the skin crisps and an instant-read thermometer inserted in the thickest part of each piece registers 170° about 15 minutes more. Serve warm