10 chicken thighs (or legs)
Juice of at least 10 lg. limes (can substitute lemons)
At least 10 cloves or 2 whole heads of garlic
Salt, pepper to taste
1/8-1/4 c. vinegar (your choice)
1/4-1/2 c. canola or olive oil
Sprinkle of cayenne pepper (optional)

Wash and pat dry chicken parts. Extract lime juice and place in a glass or enamel bowl (NOT plastic). Mince garlic or process in Cuisinart. Add garlic, vinegar, oil and seasoning to lime juice - mix well and add chicken parts. Marinade should cover chicken. Marinate overnight or up to 3 days. Arrange chicken, skin side up in baking pan - bake at 375 degrees until done (approximately 1 hour). Baste frequently with marinade. Serve with rice and black beans.