|1 medium||Onion, sliced|
|8||Cloves garlic, minced|
|¼ cup||Olive oil|
|½ cup||Orange juice|
|⅓ cup||Lime juice, fresh|
|3 tablespoons||Chicken broth|
|1 teaspoon||White vinegar|
|3½ pounds||Broiler chicken|
Cook onion and garlic in oil in a saucepan over medium-high heat for 2 minutes. Add next 7 ingredients.
Bring to a boil. Remove from heat; cool. Reserve ¼ cup marinade, and refrigerate.
Place chicken in a shallow dish or a heavy-duty, zip-lock plastic bag. Pour remaining marinade over chicken. Cover or seal, and refrigerate 8 hours, turning chicken occasionally.
Remove chicken from marinade; discard marinade. Dry with a paper towel. Place on a lightly greased rack; place rack in a broiler pan.
Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees, and bake 1 hour to 1 hour and 15 minutes, basting with reserved ¼ cup marinade. Cover with aluminum foil after 1 hour to prevent excessive browning.
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