Instructions

• Combine the marinade: in a large bowl or a large zip-top bag, add the chopped garlic, extra virgin olive oil, honey, low-sodium soy sauce, Worcestershire sauce, Dijon mustard, ground cumin, kosher salt, and cayenne pepper (if using), then add the lime juice and lime zest. Mix or seal and shake until combined.
• Add the chicken thighs to the bowl or bag and toss or shake to coat every piece evenly with the marinade. If using a zip-top bag, press out excess air and seal.
• Marinate the chicken: let sit at room temperature for 30 minutes OR refrigerate. Refrigerate for up to 12 hours (about 4–6 hours is ideal). If absolutely necessary you can refrigerate up to 24 hours total, but do not exceed 24 hours.
• When ready to cook, remove the chicken from the refrigerator and let it stand at room temperature for 15 minutes.
• Choose cooking method — GRILL or BAKE:
• GRILL: Preheat a gas, charcoal, or indoor grill to medium-high (about 400°F). Scrub grill grates clean and lightly oil the grates. Remove the chicken from the marinade and shake off any excess; discard the used marinade. Place the thighs on the hot grates and grill for 8 to 12 minutes total, flipping once halfway through cooking.
• Grill doneness: cook until an instant-read thermometer inserted into the thickest part of a thigh registers 155°F to 160°F. Remove the chicken from the grill, transfer to a plate or cutting board, cover, and let rest 5 to 10 minutes (the internal temperature will rise during resting to reach safe doneness).
• BAKE: Preheat the oven to 425°F. Line a baking dish with foil or parchment. Remove the chicken from the marinade and shake off any excess; discard the used marinade. Arrange the thighs in a single layer in the dish without touching.
• Bake the chicken for about 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155°F to 160°F. Remove from the oven, cover, and let rest 5 to 10 minutes before serving (temperature will rise during resting).
• Serve warm after resting.