Rusty chicken: grilled chicken thighs in a chili, maple and soy marinade

In a mortar, smash the garlic first, then add chili paste, maple syrup, soy sauce, mayonnaise and rice vinegar and pound and mix.

Coat the chicken thighs thoroughly with the marinade in a shallow baking dish; wrap and marinate a couple of hours refrigerated or about half an hour on the counter while the grill heats.

Season with a little salt; grill smooth side down about 3 minutes, flip and cook about 5 minutes, then turn three or four times, angling the thick part to the hottest fire, about 10 to 12 minutes in all, until browned.

Rest 5 minutes and serve with lime wedges.