• Add all marinade ingredients to a mixing bowl that will hold all the chicken and stir to combine.
• Place the chicken into the marinade and mix them around to coat the chicken. Cover and place in the fridge for at 30 minutes and up to 2 hours, but NOT over 2 hours.

To Grill

• Heat your grill to medium high heat. When hot, oil the grates and grill the chicken for 7-8 minutes, turn the chicken over and grill for 7-8 minutes more. Use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Bake

• Preheat your oven to 200 C (400 F), line a baking sheet with foil or parchment paper, place chicken pieces on the baking sheet and back for 20-25 minutes, use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Broil

• Line a broiling pan with foil, place grate over the foil, place chicken on the grate. Broil 5-6 minutes per side with the chicken 4 inches from broiler element. use a meat thermometer for a reading of 74 C (165 F) to indicate done.

To Bake Bone in Thighs

• Preheat your oven to 220 C (425 F), remove chicken from marinade, reserving the marinade, and place chicken skin side down in a shallow baking pan, bake for 3-4 minutes to brown them up a bit. Turn the pieces over and bake for another 2 minutes.
• Pour in the reserved marinade into the pan, bake for 20-25 minutes, use a meat thermometer for a reading of 74 C (165 F) to indicate done.
• For any method used, when done, let rest for 5 minutes, then sprinkle with chopped cilantro leaves and serve with lime slices as desired. Enjoy.