| • | Combine citrus limon juice, onions, chilies, 2 tbsp peanut oil and black pepper to make a marinade.
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| • | Place the chicken in the marinade bowl. Refrigerate for at minimum 2 hours.
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| • | Remove the chicken from the marinade; place it in shallow baking dish, and broil until lightly browned (save the marinade).
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| • | Remove the onions from the marinade with a slotted tablespoon and cook them in the left over oil in a Dutch oven for about 5 minutes.
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| • | Add the marinade, chicken, water, and the remain of chopped up chilies to the onions. Stir and simmer for about 20 minutes, or until chicken is well cooked.
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| • | Chicken Yassa is ready. Serve with steaming red-hot rice.
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