Mexican Honey-Lime Grilled Chicken

1.5 kg boneless chicken thighs
MARINADE/BASTING SAUCE:--
2 tbsp rice bran oil
3 tbsp raw bush honey
¼ cup fresh lime juice
1 tsp finely grated ginger
½ tsp SIDS CRAZY LEMON
1 tsp cumin
1 tsp coriander
1 tsp dry oregano
3 cloves garlic, finely minced
1 tsp SIDS SALT & PEPPER

Combine SIDS CRAZY LEMON, SIDS SALT & PEPPER and all marinade ingredients in a sauce pan and stir well.
Transfer 3 tablespoons of marinade to a zippered bag and add chicken. Massage bag well to coat all chicken pieces. Marinate for at least 30 minutes up to 12 hours.
Heat remaining marinade over medium heat until mixture comes to a boil. Continue to cook (watch carefully so that mixture does not overflow pan) until syrupy and reduced to ½ original volume, about 1-2 minutes. Set aside to cool.
If cooking on outside grill, preheat grill to medium high. When hot, add chicken and sprinkle lightly with SIDS SALT & PEPPER.
Cook for about 12-15 minutes, turning frequently and basting with the reduced sauce until golden, slightly charred in places and internal temperature reaches 72°C.
To cook inside, heat oil in a large sauté pan until almost smoking. Add chicken and sprinkle lightly with SIDS SALT & PEPPER.
Cook for about 10 minutes, turning frequently, until golden, slightly charred in places and internal temperature reaches 72°C. Brush frequently with the reduced sauce while cooking. (Don't over-crowd the thighs in the pan or they will simmer instead of sauté. Make in 2 batches if necessary)
Put all the left-over marinade into a small pan and over a medium heat, reduce down to a thick jus.
Tent chicken with foil and allow to rest for 5 minutes before serving with the jus.