Remove the chicken thighs from their packaging and use paper towels to thoroughly pat the chicken skin completely dry. This essential step ensures the rub adheres properly and helps the skin crisp during cooking.

In a small bowl, combine all the ingredients for the Chili-Lime Spice Rub: the ancho chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, cayenne pepper, and the fresh lime zest. Whisk or stir these ingredients together until they are homogenous and well-blended.

Place the dried chicken thighs in a large mixing bowl or on a sheet pan. Drizzle the 1 tablespoon of olive oil evenly over all sides of the chicken pieces.

Generously sprinkle and massage the prepared spice rub over all surfaces of the chicken thighs. Ensure the rub gets under the skin flap if using bone-in, skin-on pieces. Be firm and thorough so the seasoning penetrates the meat. Cover the seasoned chicken and refrigerate it for a minimum of 30 minutes, or ideally for 2 to 4 hours. If refrigerating for longer than two hours, allow the chicken to sit out at room temperature for 20 minutes before grilling.

Preheat your outdoor grill to a medium-high heat. Create a two-zone fire by stacking coals on one side for direct heat (400-450°F), and leaving the other side empty for indirect heat (300-350°F).

Once the grill is hot, brush the grates well with a wire brush, and then carefully oil the grates with the remaining high-heat cooking oil (applied using a paper towel dipped in oil and held with tongs).

Place the chicken thighs skin-side down (if using skin-on) directly over the hottest, direct heat zone of the grill. Sear the chicken undisturbed for 3 to 5 minutes. Watch carefully to ensure the rub does not burn, but you should see a deep, crispy brown crust developing on the skin.

Using tongs, carefully flip the chicken pieces to the bone side (or the second side if boneless). Cook for an additional 2 to 3 minutes over direct heat.

Move the chicken thighs immediately from the direct heat zone to the cooler, indirect heat zone of the grill.

If you are using the optional glaze, whisk together the chicken stock, lime juice, and honey/agave nectar in a small bowl. Begin basting the chicken thighs lightly every 5 to 7 minutes during this indirect cooking phase.

Close the grill lid to allow the ambient heat to finish cooking the chicken thoroughly. Continue cooking for approximately 15 to 25 minutes (depending on bone-in/boneless). The chicken is fully cooked when an internal meat thermometer inserted into the thickest part of the thigh registers an internal temperature of 170°F to 175°F.

Once the chicken reaches the desired internal temperature, remove the thighs immediately from the grill and place them on a clean cutting board or serving platter.

Tent the chicken loosely with aluminum foil and allow it to rest for a minimum of 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat.

Serve the Bobby Flay’s Chili-Lime Chicken Thighs hot with any accumulated pan juices or additional lime wedges.