In a large ziplock bag, combine the lime juice, vinegar, garlic, and seasonings; add chicken. Seal bag and turn to coat; refridgerate for 8 hours or overnight.
Discard marinade. In a skillet, brown chicken on all sides in oil. Transfer to a greased 9x13" baking pan.
Bake uncovered at 375 F for 30-35 minutes or until meat thermometer reads 170 F and juices run clear.
Serve with rice