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1
Preheat the oven to 425F.
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2
Mince two garlic cloves and put aside. Juice 1-2 limes for 1/2 cup of lime juice. Whisk together the salt, pepper, Worcestershire sauce, garlic, and lime juice. If you're using honey and cumin, whisk that in as well. They are a nice addition, but you don't need to run out and get some if you don't already have some at home.
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3
Place all your chicken into a gallon baggie. Once your marinade is combined, pour it over the chicken. Zip the top and massage the chicken, making sure the chicken is well coated. Let it sit in the fridge for at least 30 minutes to overnight. I found that an hour an a half was sufficient.
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4
After your chicken has marinaded, lightly spray a baking sheet with cooking spray and use a slotted spoon to fish out your chicken. Arrange them in a single layer on the baking sheet, making sure to give them room.
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5
Lightly brush the tops of the chicken with the melted butter, and season them again with salt and pepper.
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6
Bake the chicken thighs for about 20 minutes, or until they reach 165F internal temp and the juices run clear.
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7
Garnish with the fresh lime zest, chopped cilantro, and slices of lime. It's delicious over hearty brown rice or a crispy romaine salad. I love how easy this dish is - once you toss the marinade together, it's basically done!
