1. Pat the boneless, skinless chicken thighs dry with paper towels. Place them in a shallow dish or a large resealable plastic bag.

2. In a medium bowl, combine the honey, fresh lime juice, soy sauce, olive oil, minced garlic, grated fresh ginger (if using), salt, and black pepper. Whisk everything together thoroughly until the honey is fully dissolved and the mixture is well combined.

3. Pour the prepared marinade over the chicken thighs, ensuring all pieces are well coated. If using a dish, turn the chicken a few times. If using a bag, seal it and gently massage the marinade into the chicken. Place the chicken in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for deeper flavor. Do not marinate for longer than 4 hours, as the lime juice can start to “cook” the chicken, altering its texture.

4. While the chicken is marinating, preheat your outdoor grill to medium-high heat (around 400 F / 200 C). Clean the grill grates thoroughly with a wire brush to prevent sticking.

5. Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade. Place the chicken thighs directly on the preheated grill grates. Close the lid and cook for 6-8 minutes per side, or until the internal temperature reaches 165 F (74 C) when checked with an instant-read meat thermometer in the thickest part of the thigh. You should see nice grill marks and a slightly caramelized exterior.

6. Once cooked, transfer the grilled chicken thighs to a clean cutting board or serving platter. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh chopped cilantro, if desired, before serving.