For the Chimichurri place all of the ingredients into a blender and blitz until a smooth.
Bring the chicken out of the fridge 30 minutes before cooking and drizzle with oil and season with salt and pepper. Heat a barbeque to medium heat. Place the chicken pieces, skin side down on the grill and cook for 15-20 minutes turning every 4-5 minutes until golden brown and crispy all over. Grill the chorizo on each side for 1 to 2 minutes.
Once the chicken is cooked, place in a tray and baste each piece with some of the Chimichurri. Rest for 5 minutes and then baste again with a little more.
Serve chicken on a large platter with remaining sauce on the side and fresh.