1lime -- zested and juicedor about 1 ½ teaspoon lime zest and 2 tablespoons lime juice
1orange -- zested and juicedor about 2 teaspoons orange zest and ¼ cup orange juice
1 ½teaspooncumin
1 ½teaspoondried oregano
½teaspoonblack pepper
Pinch- ⅛ teaspoon cayenne pepperdepending on your preference
2 ½lbsboneless skinless chicken thighs or breastssee my note above for breasts
½yellow or white onionsliced into thin half-moons
Instructions
In a large bowl, whisk together ¼ cup olive oil, vinegar, garlic, salt, orange and lime zest and juices, cumin, oregano, pepper, and cayenne.
Add the chicken to the marinade and toss until all the chicken is covered. Let the chicken marinate in the fridge for 10-30 minutes.
While the chicken marinates: Preheat the oven to 425 degrees and oil a large rimmed cookie sheet with the remaining 1 tablespoon of the olive oil. Scatter the onions on the oiled pan.
Remove the chicken from the marinade (reserving the marinade) and place the pieces on top of the onions 1-2 inches apart. Spoon the remaining marinade over the chicken.
Bake the chicken for 24-27 minutes, or until the chicken pieces are cooked through (or 165 degrees Fahrenheit) &, the garlic is turning golden brown,
Remove the sheet pan from the oven and place the plan on a wire cooling rack. Serve hot!
Notes
This chicken lasts covered in the refrigerator for 4-5 days. You can also freeze it in a freezer-safe container for 2-3 months. For best results, thaw frozen chicken in the refrigerator for 24 hours before reheating on low to medium heat. Fresh minced garlic is best for this recipe, but pre-minced or jarred garlic can work in a pinch. Marinate the chicken for only 10-30 minutes. The marinade is ultra acidic, so any longer marinating time ill start to over-marinate or "cook" the chicken.