3 clove garlic, minced
2 tbsp honey
3 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp paprika
2 tbsp lime juice
1 Fresh red chilli finely sliced, or some Kasmiri Chilli powder
In a non reactive bowl, whisk together all the ingredients.
Add chicken thighs to the marinade and coat evenly.
Cover and refrigerate for at least 30 minutes or up to 24 hours.
Preheat grill, oven, or air fryer.
Cook chicken thighs , turning now and again, until they look lovely and crispy, about 20 mins or so, but do make sure internal temp is 165°F to be sure they are cooked. (food thermometers are pretty cheap, you don't need anything fancy...)
Rest for 5 minutes before serving.