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Ingredients
- Marinade:
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- juice of 2 lemons (1/4 cup)
- zest of 1 lemon (1 tbsp)
- 4 onions, sliced
- 6 cloves garlic, minced
- 1 jalapeño pepper, seeds removed, diced
- 2 bay leaves
- 1/2 tsp each salt and pepper
- 1/4 tsp ground allspice
- 2-3 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 lime, cut into wedges
Preparation
Step 1
1. Combine all of the marinade ingredients and place them in a resealable plastic bag with the chicken. Marinate in the fridge for at least four hours but up to overnight, shifting the bag contents occasionally.
2. After four hours, remove the chicken pieces from the bag and set aside. Pour out and discard most of the liquid from the bag, and pull out the bay leaves. In a skillet, add the marinade ingredients and sauté over low heat until the onions are caramelized, about 45 minutes, stirring every 15 minutes or so.
3. While the onions are caramelizing, grill the chicken. Set up your grill for indirect grilling (one side hot, the other side cool). Place the chicken on the hot side of the grill for 5 minutes, then switch it to the cool side of the grill until cooked through, about 30 more minutes. Alternatively, you could bake the chicken in the oven on a baking sheet lined with a wire rack, at 400F for 35-40 minutes, until its juices run clear.
4. Serve the chicken over the caramelized onions and with lime wedges. This dish is often served with plain white rice, but cauliflower rice will definitely do the trick.