1-Start: preheating your grill to medium-high heat, around 375°F, and gather your ingredients for a seamless process. This method ensures juicy, flavorful results with a crispy exterior, perfect for home cooks looking for reliable steps.

2-First, pat the 4 bone-in, skin-on chicken thighs dry and season with 1 teaspoon kosher salt. Place them skin-side down on the grill for about 6-8 minutes to get that golden crust. Meanwhile, prepare the glaze by grating the zest from one lime and juicing it into a bowl, then add 1/2 teaspoon grated fresh ginger and 3/4 cup sweet chili sauce, whisking it all together.

3-Next, flip the chicken and brush on the glaze, grilling for another 6-10 minutes until it reaches an internal temperature of 165°F. If you prefer an oven finish, sear in a skillet first as directed, then roast at 400°F for 10-12 minutes, basting halfway. This hybrid approach combines grilling’s char with oven reliability, making it adaptable for different setups.