Ingredients

• 1/2 small white onion, finely chopped

• 3 garlic cloves, minced

• 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)

• 1 teaspoon minced rosemary

• 1 teaspoon dried Mexican oregano, crumbled

• 1/4 cup fresh lemon juice

• 1/4 cup extra-virgin olive oil

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

• Kosher salt

• Pepper

• 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed

• Lime wedges, for serving