Antipasto Chicken Salad

Name: Antipasto Chicken Salad
Ingredients: 1 1/2 tablespoons chopped garlic; 1 1/2 teaspoons ground fennel seeds; 3/4 teaspoon dried oregano, crumbled; 3/4 teaspoon crushed red pepper; Kosher salt; 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing; 4 whole chicken legs (12 to 14 ounces each); 3/4 pound spicy oil-marinated bocconcini, halved, plus 1/4 cup of the marinade; 1/2 pound roasted red peppers, cut into thin strips (1 cup); 1/4 cup peperoncini, thinly sliced, plus 1/4 cup of the pickling liquid from the jar; 1/4 pound sliced soppressata, cut into thin strips; 1/4 cup flat-leaf parsley leaves; Salt and freshly ground pepper