• Combine soy sauce and vinegar in a large bowl. Chop onion into large chunks and add to liquid.
  3 cups soy sauce, 2 cups white distilled vinegar, 1 large red onion*
• Slice lemons in half and squeeze into liquids. Then add lemon halves into the liquid as well.
  2 medium lemons
• Gently add chicken. Cover and refrigerate for at least 3 hours, up to 1 day, turning the chicken at least once in the marinade.
  8 pieces skin on chicken*

Grill Instructions

• Remove the marinating chicken and allow to come up to room temperature as you heat your grill. Heat grill to 375°F. (Can hold your hand above it, 5 inches away, for no longer than 5 seconds).
• Remove chicken from marinade and place skin side down over direct for 5 minutes or until skin is crispy.
• Move to indirect heat and cook for 25 to 30 more minutes until the chicken has reached an internal temperature of 160°F. Remove from grill and allow to rest for 5 to 10 minutes. Enjoy!

Oven Baked Instructions

• Preheat oven to 350°F. Place an oven safe pan over medium high heat and pull chicken from fridge.
• When pan is hot, add a tablespoon of oil. Remove chicken from marinade and place skin side down in pan. Let the chicken sear until crispy on both sides, 4 minutes per side.
• Transfer to oven and baked 25-30 minutes or until chicken is 160°F. Allow to rest 5 minutes or so, then enjoy!