Caribbean Lime Chicken

• 4 tablespoons lime juice, divided
• 2 teaspoons minced garlic
• ½ teaspoon salt
• ½ teaspoon thyme
• ½ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 3 pounds skin-on chicken parts
• 2 tablespoons vegetable oil
• 4 large onions, cut into narrow wedges (about 9 to 11 ounces each)
• 2 medium tomatoes, seeded and diced
• ½ teaspoon curry powder
• Lime and orange wedges, fresh chives (optional)

Mix 3 tablespoons lime juice, garlic, salt, thyme, pepper flakes and black pepper in dish. Add chicken and mix well. Heat oil until hot in large skillet. Place chicken in skillet in single layer and cook over medium heat until browned, about 5 minutes. Turn chicken over and brown other side, about 5 minutes. Add onion to pan and cook, stirring often, about 8 minutes or until chicken and onions are cooked through. Add tomatoes and curry powder to pan. Cook 2 minutes. Stir in remaining lime juice. Serve with rice. Garnish with citrus wedges and fresh chives, if desired.     Provided by the National Onion Association