Season the chicken thighs with salt and pepper. Brush grill with olive oil, and place chicken thighs, skin-side down on the grill. Grill for 3 to 4 minutes, or until skin releases easily and flip and cook another 3 to 4 minutes, until chicken is cooked through.
2 Egg Yolks 1 Cup Extra Virgin Olive Oil 1 Jalapeno (seeded/deveined/minced very finely) Juice and zest of 1 Lime Salt and pepper (to taste)
To make the aioli, vigorously whisk together ingredients until an emulsion is formed. Yields about a cup.