Author Notes
This lemon-lime chicken is meant to be consumed on a calm river, as the boat makes its way slowly across the water. —THE MATH CHEF
Ingredients
- LEMON-LIME CHICKEN
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4
small chickens, skinned and cut into eighths
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2
medium-sized sweet Vidalia onions, minced
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1.5 tablespoons
olive oil, preferably organic extra-virgin
- LEMON-LIME MARINADE
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3
lemons, juicy
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5
limes, juicy
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1 tablespoon
olive oil, preferably organic extra-virgin
-
1/2 teaspoon
freshly ground black pepper, "fine" setting
Directions
- LEMON-LIME CHICKEN
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Place the chicken eighths into a stainless steel bowl, and thoroughly combine with the lemon-lime marinade.
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Cover the bowl, and refrigerate overnight, or 12 hours.
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Take a heavy-bottomed frying pan, and over a medium flame, heat the olive oil. In batches brown the onions.
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Remove the onions, and in batches, brown the chicken eighths on both sides.
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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.
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Remove the pan from the flame and place the chicken parts on a platter.
- LEMON-LIME MARINADE
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Combine all of the ingredients and thoroughly whisk them into an emulsion.
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