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|1||For the chimichurri sauce, add all the ingredients to a blender or food processor. Blend until combined but still is a little chunky. Place the chicken in a large ziploc bag with ½ - 1 cup of the sauce. Seal bag and move chicken around until all pieces are coated. Refrigerate for 1 hour, or up to 12 hours.|
|2||Preheat grill on medium high heat for 10 minutes. Reduce heat to medium and place chicken on hot grill, breasts skin side down and sprinkle with a little kosher salt. Cook until skin becomes dark brown, about 8 – 10 minutes. If you are not used to grilling chicken with the skin on keep a close watch. The skin will cause flare ups and lead to burning. Always put the cover down, helps keep the temperature of the grill more constant and reduces cooking time.|
|3||Turn chicken over with tongs, sprinkle with a little more kosher salt and continue to cook for another 8 – 10 minutes. You want to achieve the same color as before. Turn over again and check temperature, chicken is ready when the internal temperature reaches 165°. If chicken hasn’t reached 165° internal temperature, continue turning over, so you don’t burn the skin until done.|