Combine soy sauce and vinegar in a large bowl. Chop onion into large chunks and add to liquid.
Slice lemons in half and squeeze into liquids. Then add lemon halves into the liquid as well.
Gently add chicken. Cover and refrigerate for at least 3 hours, up to 1 day, turning the chicken at least once in the marinade.
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!
*White or yellow onion can also be used, but avoid sweet onions. *Can use skinless, or boneless chicken. I usually use 1 whole chicken cut apart, but 8 drumsticks, 8 thighs, or 8 breasts (or any combo of) will also work. This recipe can be easily increased to cook for a crowd! Simply increase with the ratio of 2 parts vinegar for every 3 parts soy sauce. (1 cup soy, 2/3 cup vinegar etc) Add 1 lemon and 1/2 an onion for every additional 1 cup of vinegar.