Combine all ingredients in a liquid measuring cup. Whisk to combine marinade.
Place chicken thighs in a large zip bag. Pour marinade into the bag with the chicken. Close the bag and carefully remove air through a small, unzipped corner. Seal tightly and place in the refrigerator. After 2 hours, turn the bag over and continue to marinate for another 2 hours.
Approximately 30 minutes before your grill will be hot, remove the bag with the chicken and let it sit at room temperature, while the grill heats up.
When the grill is clean and ready, oil the grates. Place the chicken thighs on the grill and cook for about 5 minutes on medium to medium-high heat. Lower the heat and turn the pieces, cooking for another 3 to 5 minutes. (When thighs look golden and a little crusty, remove the largest piece from the heat and test it with a thermometer. It should read 160 to 165 F. If it doesn't return to the heat to cook for a couple more minutes.)Place cooked chicken thighs on a plate and tent with foil to keep warm.
Serve immediately with lime wedges on the side.
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Notes
This recipe generously serves 4 adults. You could easily feed a family of 5.The optimal marinating time is 4 hours, but 1 to 2 hours is also fine. Marinating overnight may cause the meat to become mushy.When the thighs are on the grill, be sure and watch for flare-ups. Have a spray bottle full of water nearby to quench any small fires!
Credit: Amazon
I love these citrus squeezers.The torque applied by the handles helps get every drop out of your lemons and limes. (They're nice for tangerines, too.)