1 batch chimichurri sauce
Preheat your grill over medium high heat. Clean and oil the grates.
Remove from the grill, rest for 5 minutes, then serve warm with additional chimichurri sauce.
Leftovers will keep in an airtight container refrigerated for 5 days.
If you don’t have a grill, you can make this in the oven! Instead of using a grill, place the chicken on a rimmed baking sheet with a wire rack. Roast at 425ºF until the chicken is cooked to an internal temperature of 165ºF, about 20-25 minutes. In the last 3 minutes of cooking, brush the chicken with the chimichurri sauce, then roast for the remaining 3 minutes.