Barbecue Chicken Thighs recipe

For the oven, let it reach temperature fully before the chicken goes in so the skin starts to render straight away; for the barbecue, aim for a steady medium heat that gives you a confident sizzle without blackening the surface at once.

Stir until the sauce looks glossy and the spices are evenly flecked through, with no dry pockets clinging to the sides of the bowl. If the mixture seems too thick to coat easily, loosen it with a teaspoon of water rather than more oil.

Work the sauce well into the skin and around the thighs so the surface is lightly coated, not buried under a heavy layer that can slide off. A brief rest lets the seasonings settle and gives the meat a slightly tackier finish before cooking.

Space the thighs apart so the heat can reach all sides and the skin can brown rather than steam. If using the barbecue, place them over indirect heat once they have taken on colour so the sugars do not burn too quickly.

Turn only once if possible, and watch for deep golden edges and bubbling sauce rather than very dark patches. Brush on a thin layer of the remaining glaze so it builds into a shiny coating instead of dripping into flames or burning on contact.

Let the meat sit off the heat until the juices calm down and the surface stops looking wet, which keeps it succulent when carved. Serve while the glaze is still sticky and fragrant, before the skin softens from lingering steam.