Step 1: Combine lime juice, soy sauce, sugar, garlic and ginger in bowl. Place chicken in large plastic storage bag, and pour 1/2 marinade over top. Seal and place in refrigerator for 30 minutes.
Step 2: Remove chicken from bag, and discard marinade. Grill chicken, skin side down, for 10 minutes over direct heat. Then grill 10 minutes on the other side over indirect heat, covered, until chicken reaches a safe internal temperature of 165°F.
Step 3: While grilling chicken, place other half of marinade in saucepan, bring to boil, reduce to simmer an cook until it's a thick sauce. Remove chicken thighs from grill and drizzle with glaze.
Step 4: Serve immediately, garnishing with thinly sliced green onion, lime wedges and sesame seeds if desired.Refrigerate any leftovers
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