• Prepare the chimichurri sauce by adding all of the ingredients to a blender or food processor and blending until desired texture is reached - you can leave the sauce chunky, or blend it until creamy.
• Place the chicken pieces in a large zip lock bag along with 1/2 cup of the chimichurri sauce. Seal the bag and move the chicken around until everything is coated in sauce. Refrigerate at least 15 minutes, up to 12 hours.
• Preheat your grill to medium-high. Place chicken pieces on the hot grill, skin-side down and sprinkle with sea salt. Cook until dark grill marks appear, about 5 to 8 minutes. Using tongs, flip the chicken, sprinkle with sea salt, and continue cooking until dark grill marks appear on the other side, about another 5 to 8 minutes. Flip again and continue cooking and flipping until drumsticks reach an internal temperature of 165 degrees F, and thighs reach between 165 and 175 degrees F.

BAKING INSTRUCTIONS:

• If baking instead of grilling, preheat the oven to 375 degrees F. Place marinated chicken in a large casserole dish and bake on the center rack for 45 to 60 minutes, until internal temperature of the chicken reaches 165 to 175 degrees F. To make the skin crispy, place oven on the high broil setting and move the chicken to the second to the top rack. Broil for 1 to 2 minutes until skin crisps up. Serve with remaining chimichurri sauce.
• Place chicken on a serving plate and serve with remaining chimichurri sauce alongside your favorite side dishes.