How to Make It
In a bowl, whisk the oil, vinegar, garlic, oregano, paprika, chile powder, curry and 3 tablespoons of salt. Arrange the chickens in a dish and pour the marinade over the chickens, rubbing it all over the birds. Cover and refrigerate overnight.
Preheat the oven to 400°. Set a rack on a rimmed baking sheet lined with foil. Remove the chickens from the marinade, scraping off any excess. Twist the wings of the chickens behind the backs and tie the legs together with kitchen string. Lightly season the chickens with salt and arrange them on the rack.
Roast the chickens for about 1 hour, until an instant-read thermometer inserted in the inner thigh reaches 160, rotating the baking sheet halfway through. Transfer the chickens to a carving board and let rest for 10 minutes.
In a food processor, combine the parsley, cilantro and garlic and pulse until finely chopped. Add the oil, vinegar, sambal, mirin, lemon juice and oregano and pulse to combine. Season with salt and transfer the chimichurri to a bowl.
Cut each chicken into 8 pieces and serve with the chimichurri sauce.