1/4 cup (60 milliliters) freshly squeezed lime juice
1/4 cup (60 milliliters) freshly squeezed orange juice
1/3 cup (78 milliliters) olive oil
2 teaspoons (10 milliliters) lime zest
2 teaspoons (8 grams) orange zest
2 teaspoons (10 grams) kosher salt
1/2 teaspoon (3 grams) pepper
8–10 bone in, skin on chicken thighs
For the marinade: Place onions, cilantro, garlic, jalapeno, beer, juice, 1/4 cup (60 milliliters) oil, zest, salt and pepper in a blender and blend until smooth. Reserve 1/4 cup (60 milliliters) marinade and pour remainder into a large re-sealable bag. Add chicken and seal, removing as much air as possible. Turn to coat evenly. Place on a plate or in a bowl. Refrigerate for 20 minutes to two hours.
Heat oven to 375°F (190°C).
Remove chicken from marinade and dab with paper towels to remove excess liquid. Place chicken skin side up on a plate and season with salt and pepper. Heat half the remaining oil in a large non-stick pan over medium-high heat. Add half the chicken and cook until golden brown on both sides, approximately seven to ten minutes. Transfer to a rimmed baking sheet and continue cooking with remaining oil and chicken.
Transfer baking sheet to oven and continue to cook chicken until the internal temperature reaches 165°F (74°C), approximately 15 minutes.