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Toss chicken with ¼ cup Chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken pieces until charred and cooked through, 1½ –2 minutes per side.
Drizzle chicken with additional chimichurri sauce and serve.
Loosen skin on thighs and insert about 1 tablespoon Chimichurri underneath the skin, then wrap any excess skin around the thigh. Season thighs generously with salt and pepper, then place in refrigerator for 30 minutes, or cover and chill for up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Place thighs skin side-down on grate and grill until charred, about 4 minutes. Carefully flip (beware of flare ups) and continue to grill until an instant-read thermometer inserted in the centers but not touching the bone registers 165ºF (74ºC), 8–10 minutes.
Drizzle thighs with additional chimichurri sauce and serve.
Toss chicken with ¼ cup Chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165ºF (74ºC), 4–6 minutes per side.
Drizzle chicken with additional chimichurri sauce and serve.