July 16, 2014
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 8


  • 4 small chickens, skinned and cut into eighths
  • 2 medium-sized sweet Vidalia onions, minced
  • 1.5 tablespoons olive oil, preferably organic extra-virgin
  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.


  • 3 lemons, juicy
  • 5 limes, juicy
  • 1 tablespoon olive oil, preferably organic extra-virgin
  • 1/2 teaspoon freshly ground black pepper, "fine" setting
  1. Combine all of the ingredients and thoroughly whisk them into an emulsion.

More Great Recipes:
Chicken|Entree|Gluten-Free|Make Ahead|One-Pot Wonders|Spring|Summer|Fall|Winter