4 lbs chicken, cut into pieces
2 teaspoons seasoning salt
2 teaspoons sea salt
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 cups fresh lime juice
1 cup olive oil
8 cloves garlic, minced
Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag.
In a separate medium bowl, combine the lime juice, olive oil, and garlic. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours (but preferably overnight, for 8-12 hours).
Preheat an outdoor grill for low heat and lightly oil grate.
Remove chicken from the refrigerator and pour marinade into a small saucepan over medium high heat. Bring to a boil for about 1 to 2 minutes.
Grill chicken and brush with the marinade every 15 minutes. Chicken is done when juices run clear.
Source link. Use link to change servings, and the website will automatically change ingredient list (except for the amount of chicken). Great if you're cooking for a large crowd. The original recipe in the link above includes cilantro. I cook without cilantro, but try it if you like it.