In a bowl, combine all the ingredients. Set aside.
In a bowl, combine the spices and salt. Set aside.
On a cutting board, with a chef’s knife or kitchen shears, cut out and discard the backbone and open the chicken flat.
Place the chicken in a large glass dish. Rub the spice mixture on the chicken. Add half the chimichurri sauce and coat well. Cover and refrigerate for 12 hours. Refrigerate
the remaining sauce and reserve for serving.
Preheat half the grill, setting the burners to high.
Oil the grate.
Lay the chicken flat on the unlit section of the grill, skin side down. Close the lid.
Cook for about 45 minutes. Turn over the chicken and cook for an additional 35 minutes or until a thermometer inserted into the thigh without touching the bone reads 180°F (82°C). Brush the chicken with some of the reserved chimichurri sauce several times toward the end of the cooking. Finish cooking on the lit side of the grill to mark
Serve the chicken with the remaining chimichurri sauce.