1 clove garlic, sliced
2 tsp. Asian chile pepper sauce (sambal oelek)
1 1/2 tbsp. maple syrup
2 tbsp. soy sauce
2 tbsp. mayonnaise
3 tbsp. rice vinegar
2 lbs. boneless, skinless, chicken thighs
salt and freshly ground pepper to taste
1 lime cut into wedges
Mash garlic to a paste with a mortar and pestle.
Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
Transfer chicken thighs to a large flat container and pour marinade over chicken;stir until chicken is coated.
Cover dish with plastic wrap and refrigerate about 3 hours.
Let stand about 30 minutes at room temperature before grilling.
Sprinkle with salt prior to grilling.
Preheat grill to high heat and place chicken on the hot grill smooth side down. Cook until chicken shows grill marks, about 3 minutes, and turn over and cook until other side shows grill marks, about 5 minutes.
Continue to cook moving them occasionally and turning over every 2 minutes until meat is no longer pink inside and the chicken is golden brown, 10-12 minutes.
Transfer chicken to a platter and let rest for 5 minutes before serving. Garnish with lime wedges if desired.