8 tablespoons butter, divided
1 tablespoon chili powder
16 boneless, boneless thighs
4 teaspoons Worcestershire sauce
1 teaspoon salt
2 tablespoons paprika
2 teaspoons Worcestershire sauce
1 teaspoon enchiltephes (optional)
1 teaspoon Dijon mustard powder (optional)
1 clove garlic, minced
4 cups parsnips, chopped