What you need:
- 1/4 cup apple cider vinegar
- 2 fresh jalapenos, stems removed
- zest of 1 lime
- juice of 1 lime
- 2 garlic cloves
- 1/4 of a medium onion
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 pounds of on-the-bone chicken pieces or 1 whole chicken, cut into pieces
What you do:
To make marinade, throw first 8 ingredients in the blender and pulse until thoroughly combined and chopped.
Pour marinade in a large zip-lock baggie. Add chicken pieces to marinade bag, toss to coat all chicken pieces. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat oven to 400 degrees. Dump chicken & marinade in a large greased baking dish or cast iron skillet. Roast until chicken is just cooked through (about 1 hour).
Transfer chicken to a serving platter.
Place the cast iron skillet on a burner over medium heat.
Scrape the browned bits on the bottom and mix the pan drippings until it is reduced by about half.
Pour gravy into a bowl and skim fat off the top. Serve gravy with chicken.