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 until internal temperature reaches 165°F (about 22 minutes in the oven, 12 minutes on the grill, or 20 minutes in the air fryer).
Rest for 5 minutes before serving.