In a large bowl, mix all of the ingredients for the marinade, from the cider to the minced ginger.
Add the chicken thighs and refrigerate for at least one hour (up to 6 hours).
Over a hot grill, grill chicken about 2-3 minutes per side.
Lower heat to medium and baste each piece of chicken with the marinade. Continue grilling for about 15-20 minutes. The juices should run clear when you gently pierce the meat.
Squeeze some fresh lime juice from sliced limes over each piece of chicken, then sprinkle lightly with salt and pepper to taste.
Transfer to a warm plate and serve immediately, alongside your favorite sides and cider.