Riverboat Lemon-Lime Chicken

• LEMON-LIME CHICKEN
• 4 small chickens, skinned and cut into eighths
• 2 medium-sized sweet Vidalia onions, minced
• 1.5 tablespoons olive oil, preferably organic extra-virgin
• LEMON-LIME MARINADE
• 3 lemons, juicy
• 5 limes, juicy
• 1 tablespoon olive oil, preferably organic extra-virgin
• 1/2 teaspoon freshly ground black pepper, "fine" setting

1. Place the chicken eighths into a stainless steel bowl, and thoroughly combine with the lemon-lime marinade.
2. Cover the bowl, and refrigerate overnight, or 12 hours.
3. Take a heavy-bottomed frying pan, and over a medium flame, heat the olive oil. In batches brown the onions.
4. Remove the onions, and in batches, brown the chicken eighths on both sides.
5. When all of the chicken eighths have been thoroughly browned, return them to the pan and add the browned onions. Cover the pan and let it simmer until the chicken parts are completely cooked, adding oil as necessary. It's very important to make sure that the chicken eighths are completely cooked through.
6. Remove the pan from the flame and place the chicken parts on a platter.
7. Combine all of the ingredients and thoroughly whisk them into an emulsion.

lemonlime chicken, chickens, sweet vidalia onions, olive oil, lemonlime marinade, lemons, olive oil, freshly ground black pepper

Taken from food52.com/recipes/29819-riverboat-lemon-lime-chicken (may not work)