In a medium sauce pan, heat oil over medium heat and add the garlic and cook for three minutes.

Whisk in lime juice, honey and salt and cook just to dissolve honey.

Pour out half of the mixture and set aside.

Once the other half is cool to room temperature, place chicken in a gallon zip lock bag and add the marinade and marinate 12 hours or overnight.

Take the half you set aside and pour back into the pan, reserving a few tablespoons full in a small bowl. Add the corn starch to the small bowl and stir then add to the sauce pan and heat over medium until thick. Refrigerate until after grilling. You will use this to glaze the chicken after grilling and to serve on the side.

When ready to grill, discard marinade and pat the chicken dry, then coat with the oil. Salt and pepper all around the meat.

Heat the grill to medium on one side and low on the other. Because skin in chicken thighs is fatty and because honey burns, you need to sear these on medium to get char marks but not at a high temperature and not for a long period. The skin will burn quickly.

Brush the grill grates with more oil and place the chicken on once hot, skin side down.

Cook for 30-60 seconds to sear, turn a quarter turn and sear again so the skin gets cross hatch marks. Flip skin side up and cook for two more minutes then move to an upper rack or to the cool side of your grill, skin side up and cook with the lid closed until the internal temperature is at 155 degrees F*. About 10-20 minutes depending on the size of the chicken thighs. Immediately brush with some of the thickened sauce once you remove the cooked chicken from the grill.

Remove to a platter, cover loosely with foil and let rest 5-10 minutes. *The internal temperature of the chicken will rise to a safe 165 degrees F.

Serve lime wedges and the thickened sauce on the side.