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1
Place the chicken in a bowl and add the soy sauce, ground ginger, black pepper, orange juice, and lime juice. Stir it all around to coat. You could whisk the marinade separately and then pour it over the chicken, but I didn't. The chicken can sit in the marinade at room temperature for ten minutes (as it did when I made this) or you could refrigerate it for later.
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2
While the chicken marinates, put away all the spices and wash your green onions. Get out a heavy bottomed skillet and place it over medium-high heat. Add enough oil to the pan to coat the bottom (I used olive oil, but vegetable or canola oil should work just as well).
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3
When the oil is shimmery, (carefully!) add the chicken pieces to the pan, skin side down. Pour the rest of the marinade over the chicken and cover the pan (It will be spitting a bit).
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4
After two or three minutes, reduce the heat to medium-low and turn the chicken. The skin should be nice and browned and the sauce will be bubbling. Replace the cover.
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5
While the chicken cooks, chop the green onions and set aside. You can use the white parts as well as the green. If using a rice cooker, this is when I'd put the rice in and start it cooking.
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6
Cook the chicken about 20-25 minutes, turning every once in a while to prevent burning, until the chicken is cooked through. I usually cut into the chicken to see if it is still pink in the middle and end up splitting the thighs into smaller pieces.
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7
Once the chicken is fully cooked, remove it to a platter or bowl. If your chicken is anything like mine, there won't be anything left in the pan except a layer of chicken fat (no marinade or anything). The chicken should be burnished a nice caramel-y brown from the sauce.
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8
Scatter the green onions on top - this dish really needs the green onions to pep it up. Serve with rice and some kind of steamed vegetable (anything you want, really).
