1/4 cup lime juice
1 teaspoon garlic powder
1/4 teaspoon chili powder
sea salt and freshly cracked pepper to taste
1/4 cup olive oil
zip lock bag gallon size
8 pieces of chicken parts
Place chicken parts in a zip lock gallon size bag. Add all ingredients shake chicken to coat. Refrigerate a minimum of 3 hours, overnight is best.
Heat the grill on high. Grill 25 minutes on both sides or until juices run clear when pierced.
6 tablespoons butter melts
4 tablespoon olive oil
2 cloves finely minced garlic
1 tablespoon dried parsley flakes
2 tablespoon lemon juice
Mix all together pour over hot grilled chicken and serve.