• Make cuts on the flesh of the chicken. In a bowl whisk together the marinade ingredients.
• Add the chicken to the marinade and toss to coat. Make sure to get marinade in all cuts to penetrate flavor. Cover with plastic wrap and refrigerate minimum 3 hours or overnight.

Bake

• Preheat your oven to 400°F. Place a grill rack over a baking sheet lined with foil.
• Coat the rack with cooking spray. Using gloves or tongs - Shake and discard excess marinade from chicken. Place the chicken on the grill rack leaving space in between each piece.
• Bake the chicken for 30 minutes. After 15 minutes, brush some butter/ghee over each chicken piece. After 30 minutes, turn the chicken pieces over. Brush with more butter/ghee and continue baking for another 15 minutes. Be sure inserted thermometer reads 165°F.

Grill

• Set grill temperature to 400°F. Clean and oil the grill grates.
• Using gloves or tongs - Shake and discard excess marinade from chicken. Grill 3 minutes first side, flip and brush some butter over each chicken piece, grilling for 6 minutes. Turn once more, brush some butter over each chicken piece and grill for another 1-2 minutes. Be sure inserted thermometer reads 165°F.
• Serve topped with more melted butter/ghee, chopped cilantro and lemon slices.