This tastes AWESOME, but the original recipe HAS to be adjusted. There is WAY too little spice mixture to "sprinkle generously" on both sides. I never use salt to cook with, leaving others to salt to taste, so I tripled the quantities of the spice mixture without any salt to have enough for one batch, or double it with the salt. Regarding thick or thin chicken, if you are easily overpowered by lime, then use thinner pieces. To me, the lime is the flavor that really zings in this and the thicker pieces can absorb more of the lime flavor so you taste more in each bite. As for the garlic powder to use in the pan at the end, I just coated each piece with a fine layer of garlic powder directly from the shaker, coating the pieces as I would shake garlic powder onto a slice of pizza. If you LOVE garlic, as I do, then coat both sides. Also, the cooking time, obviously, is greatly adjusted with the thinner pieces if you choose to use them.
Finally, I enjoyed this so much, I made a shaker of this spice mixture for use at any time. To do this, I first put the parsley in the small mixing bowl and crushed it fine so it would come out of a shaker. I tried using a shaker with bigger holes but the mix came out too fast and still slightly clogged with larger parsley flakes. If you have a mortar and pestle that is obviously the best to use to crush the parsley, but if not you can use the sides or bottom of a spoon in a rounded bowl and it does it pretty quickly.
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This tastes AWESOME, but the original recipe HAS to be adjusted. There is WAY too little...