Garlic Lime Chicken

(adapted from a recipe in Quick Cooking, Jul/Aug 2002)

1/2 c lime juice (bottled will do)

1/4 c cider vinegar

6 garlic cloves, minced

2 T minced fresh oregano (or 2 t dried oregano)

1 T dried coriander

2 t pepper

1 t salt

1 t paprika

8 bone in, skin on chicken thighs (between 3 and 4 lbs total)

1/4 c vegetable oil

Combine everything but the chicken and oil in a large ziplock bag. Add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Discard marinade. In a skillet, brown chicken in oil on all sides. Transfer to a greased 15x10x1 baking pan, or a pan or pans big enough to hold all of the chicken in a single layer without crowding. Bake, uncovered, at 375 for 30-35 minutes or until the juices run clear.