• Tip the chicken into a large plastic bowl or sandwich bag and add the marinade ingredients, along with plenty of freshly ground black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hours, or up to 48 hours if you have time.
• Heat the BBQ to high. Remove the chicken from the fridge and thread the thighs onto metal or wooden skewers (see Notes) lengthways, leaving a small gap (about 1cm between each thigh) to ensure they cook evenly. You should manage to fit 2 or 3 thighs onto each skewer depending on their length.
• Place the chicken on the hot BBQ and cook for 12 minutes, turning halfway through cooking. I use a Thermapen to check they’re cooked to 74C.   Remove from the BBQ and rest for 5 minutes.
• Serve the thighs whole or cut into pieces and serve in bowl for everyone to help themselves. Enjoy with your choice of bread, dips, salad and sauces.

To cook under the grill:

• Heat the grill to its highest setting. Line a roasting tin with foil and use 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers.
• Put the chicken under the hot grill and cook for 15 to 20 minutes, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from under the grill and rest for 5 minutes.