Grilled Chicken Scarpariello

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2 1/2 to 3 pounds chicken drumsticks and thighs (about 8 total)

Kosher salt and freshly ground pepper

2/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill

1/3 cup red wine vinegar

6 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons minced fresh rosemary

2 bell peppers (preferably 1 red and 1 yellow or orange), cut into 3/4-inch-thick strips

1 medium white or sweet onion, cut into 1/2-inch-thick rounds

4 Italian sausage links (sweet or hot or a combination)

1/2 cup sliced jarred pickled hot cherry peppers

2 tablespoons chopped fresh parsley