1/2 cup oil
1/4 cup lime juice
2 tsp chili powder
1 tsp garlic puree (or 3 minced garlic cloves)
1 tsp ground cumin
1/2 tsp onion powder
2 tbsp Worcestershire sauce
1. Mix all ingredients (minus chicken) in a bowl. Trim chicken and make several small slits crosswise along the top. Place chicken in a ziploc bag and pour in marinade. Let sit in fridge for 4-8 hours.
2. When ready go BBQ, spray the grate with Pam, then turn on the grill and preheat to medium-high. Place chicken on grill top-side down. Cook for 5 minutes and rotate 45 degrees to get a nice cross-hatch pattern. Cook for 5 more minutes, then flip the chicken. Cook for another 5-10 until chicken is done.
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