Mediterranean Grilled Chicken with Green Olive Salsa Verde

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Grilled Chicken:

1/2 cup brine from green olives, such as Picholine or Castelvetrano

1/4 cup pure olive oil

1/4 cup coarsely chopped fresh oregano, plus more for garnish

6 oil-packed anchovy fillets, finely chopped

4 cloves garlic, chopped to a paste

Zest and juice of 2 lemons

1 small Spanish onion, halved and thinly sliced

One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed)

Kosher salt and freshly ground black pepper

Green Olive Salsa Verde:

1/4 cup extra-virgin olive oil

1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano

1/2 cup finely chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1 large clove garlic, chopped to a paste

Zest and juice of 1/2 lemon

Freshly ground black pepper

Pinch red chile flakes, optional