Add the soy sauce, dark soy sauce, honey, rice vinegar, lime zest, lime juice, black pepper, garlic, and ginger to a bowl. Mix until smooth.
¼ cup soy sauce, 1 tablespoon dark soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 2 limes, ½ tablespoon black pepper, 2 garlic cloves, 1 inch fresh ginger
Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over and mix well so every piece is coated.
10 boneless skinless chicken thighs
Marinate in the fridge for a maximum of 1 hour. Do not go past the acid will turn the chicken mushy.
To grill: preheat to medium-high, about 400°F. Grill 5 to 6 minutes per side until the internal temperature reads 165°F.
To pan fry: heat a lightly oiled pan over medium-high. Cook 5 to 6 minutes per side to 165°F, working in batches.
To air fry: air fry at 400°F for 15 minutes, flipping halfway, until the internal temperature hits 165°F.
Rest the chicken for 5 minutes before slicing. Spoon any resting juices on top.
