Citrus-Marinated Chicken

• 2 1/2 pounds chicken, white and dark meat, skinless, bone-in or boneless
• 1 yellow cooking onion, halved
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 2 tablespoons dried oregano
• 1 cup freshly squeezed orange juice
• 1/2 cup freshly squeezed lime juice (about 5 limes), plus extra limes for garnish
• 1 large red onion, thinly sliced
• 2 jalapenos, stemmed and sliced into rings
• 1 tablespoon ground cumin
• 1/4 cup olive oil

1. Put the chicken, yellow onion, garlic, salt, and 1 tablespoon of the oregano in a large saucepan and add enough water to barely cover the chicken.
2. Bring the mixture to a boil, reduce to a simmer, and continue cooking, uncovered, for 30 minutes, or until cooked through.
3. To check for doneness, slit the chicken in half to make sure the interior is no longer pink.
4. Allow the chicken to cool in the broth.
5. Remove the chicken from the broth and cut it up into 2-inch chunks, if using boneless chicken.
6. If you are using chicken on the bone, remove the white meat from the bone but leave the dark meat as is.
7. Put the chicken pieces in a large bowl or deep dish.
8. Strain the broth and keep it for another use.
9. Combine the orange juice, lime juice, red onion, jalapenos, cumin, and the remaining 1 tablespoon oregano in a saucepan.
10. Stir until well combined.
11. Bring to a boil over high heat.
12. Immediately remove it from the heat and add the olive oil.
13. Pour the marinade into the bowl with the chicken and allow the chicken to marinate for at least 30 minutes, and up to 1 day, covered with plastic wrap and refrigerated.
14. Try to turn the chicken pieces a few times during the marinating process.
15. Transfer the chicken to a deep platter and pour the marinade over it.
16. Garnish with lime wedges.
17. INGREDIENTS
18. Chicken
19. Feel free to use all white or all dark meat in this recipe.
20. It is also up to you if you want to use chicken that is still on the bone.
21. ADVANCE PREPARATION
22. This dish is best when made in advance.
23. The chicken can be left to marinate for 24 hours in the refrigerator.
24. NOTE
25. Using the Marinade as a Sauce
26. Because the chicken was cooked before it was placed in the marinade, it is safe to serve it as a sauce.

chicken, yellow cooking onion, garlic, salt, oregano, freshly squeezed orange juice, freshly squeezed lime juice, red onion, jalapenos, ground cumin, olive oil

Taken from www.epicurious.com/recipes/food/views/citrus-marinated-chicken-380186 (may not work)