1Place first 6 ingredients in a heavy ziplock bag, add chicken and seal. Refrigerate for 30mins turning a few times.
Remove chicken from marninade and discard marinade.
2Pat dry chicken. Place in hot oiled skillet skin side down and cook til browned and crisp 5-7min. Turn off flame, flip chicken and place pan in a 350 degree oven till chicken is done, about 1 hour.
Serve with lime slices (optional)