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Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper; reduce the heat to low, and saute about 10 minutes, until the onion softens. Transfer mixture to a blender; add the mint and cilantro, zests, juices, and rum; and puree. Reserve 1/2 cup of the puree; use the rest to marinate the chicken for a few hours in the refrigerator.
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Preheat oven to 400u00b0F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
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When nicely browned, transfer chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return chicken to skillet, skin side down, salt and pepper liberally, and pour marinade over. Transfer skillet to oven; bake 30 minutes.
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Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chicken-especially thighs, if you're using them-is fully cooked. Remove chicken; transfer to a serving platter. Pour reserved 1/2 cup puree into pan and mix it with a spatula. Pour this sauce over chicken. Serve with lime wedges and a small bowl of salt to pass around.
