Step 1

MAKE THE MARINADE: Combine all marinade ingredients in a ziploc bag or sealed container. Mix to combine.

Step 2

PREP AND MARINATE CHICKEN: Trim chicken if necessary. I also even out the thickness by pounding chicken lightly with the heal of my hand. This helps it cook more evenly. Place chicken in bag with marinade. Squish it around to fully coat it with marinade. Marinate in fridge for 3-4 hours or overnight. If short on time, marinate 30-45 minutes at room temperature.

Step 3

PREP CHICKEN FOR GRILL AND MAKE SAUCE: Heat grill to medium high, about 425F/218C. Remove chicken from marinade and pour marinade into a small saucepan. For sauce: Heat marinade on medium-high heat and boil for 2-3 minutes until slightly thickened. (this will make sure all germs from chicken are removed). Adjust seasonings - add cilantro, more salt, red pepper flakes, etc. Prep chicken: Pat excess moisture on chicken with paper towels. Spray chicken with oil to prevent sticking to grill. Sprinkle with salt and pepper.

Step 4

GRILL CHICKEN: Grill chicken for 3-5 minutes per side or until cooked through and golden brown or with char marks (cooking time will depend on thickness of boneless thighs). Bone-in chicken will take longer. Brush on a little sauce for extra flavor when you turn the chicken. An instant-read thermometer will show an internal temperature of 160F/71C when done (temp will rise 5 degrees f with resting). Don't overcook or chicken will become dry.No grill? Then pan fry chicken on hot grill pan on the stove top until cooked.

Step 5

SERVE: Serve chicken with rice or quinoa and a vegetable side. Garnish with chopped cilantro or parsley and lime wedges. Pass extra sauce. See other serving suggestions, Note 4.