Sour Chicken

So, I haven't made this recipe in awhile because of our tiny kitchen and budget requirements, but from the first time I made it, Cody has loved it. It can be baked, grilled, or fried up in it's juices in a pan. I don't have any specific measurements, but it's almost impossible to mess up, but it can get too salty, and if you don't like sour it can get too sour. If you decide it's too sour for you, orange juice may be able to add a little bit of sweetness to it.

4 chicken breasts (skinless, boneless)
Soy sauce (Maybe a cup-cup in a half, low sodium if your watching calories and such)
2-3 limes
2 large lemons (but you can use 4 lemons if you don't have limes, or are in Korea. You can use lemon and lime juice, but it's not quite as good)
1 small garlic clove (and or powder, depending on how you like garlic)

You don't have to, but about two hours before cooking, roll the limes and lemons on a cutting board, using pressure to loosen the juices inside. Quarter the limes and quarter or eighth the lemons (depending on size). Squeeze all the juice over the chicken and put the pieces of the fruit into the bowl. Pour in the soy sauce and about 8 garlic cloves (powder if your using it). If you are unsure as to how sour you like it, mix everything sans chicken and adjust to taste, more soy sauce or less lemon. Let chicken marinate for up to overnight, but you can just cook it immediately.

When you are ready, either bake with the sauce, grill, or cook with the sauce in a pan according to your favorite "cooking chicken" directions. It's best if cooked in some of the marinade because the cooked marinade is a good sauce. I usually eat the chicken with some of the marinade that has been cooked with the chicken drizzled over rice or steamed veggies. It gives you a nice tart wake-up. Cody loves it, it's great and he doesn't even usually like sour or tart things.