MEXICAN HONEY-LIME GRILLED CHICKEN

Mexican Honey-Lime Grilled Chicken image

Provided by @MakeItYours

Number Of Ingredients 13

boneless, skinless chicken thighs (trim off most of the fat)
1 tablespoon sunflower oil (or any mild flavored oil)
For the marinade/basting sauce:
2 tablespoon extra virgin olive oil
2 tablespoons honey
2 tablespoons brown sugar
1/4 cup fresh lime juice
1 teaspoon finely grated fresh ginger
1 teaspoons cumin
1 teaspoons coriander
1 dry oregano
3 medium cloves garlic
1 teaspoon kosher salt

Steps:

Combine all marinade ingredients in a sauce pan and stir well to combine. Transfer 3 tablespoons to a zippered bag and add chicken. Marinate for at least 30 minute and up to 12 hours.
Heat remaining marinade over medium heat till mixture comes to a boil. Continue to heat (watch carefully so that mixture does not overflow pan) until syrupy and reduced to one half original volume. Set aside to cool.
When ready to cook, preheat grill to medium high. When hot, add chicken and sprinkle lightly with kosher salt and freshly ground black pepper. Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 160˚.
To cook inside, heat oil in a large saute pan till almost smoking. Add chicken and sprinkle lightly with kosher salt and freshly ground black pepper. Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 160˚. Brush frequently with the reduced sauce while cooking. (Don't over crowd the thighs in the pan or they will simmer instead of sauté. Make in 2 batches if necessary.)