- Make the marinade: blitz the ingredients together in a small blender; season with a pinch of sea salt and some freshly-ground black pepper.
- Place the chicken thighs in a large bowl. Season generously with sea salt and freshly-ground black pepper and toss to combine. Add the marinade and massage it into the chicken, ensuring that the chicken is evenly coated. Let sit at least 2 hours, or preferably, cover and let sit in the fridge overnight.
- Heat barbecue to medium-high. Grill the chicken thighs, skin-side down first, until well-browned and slightly charred, 5 minutes; flip the chicken and repeat. Reduce the heat down to medium, close the lid and grill, turning occasionally, until cooked through, 20 to 25 minutes depending on the thickness of your chicken thighs.
- Oven method: arrange the chicken in a single layer on one (or two) large roasting tins. Roast, skin-side up, until well-browned and cooked through, 30 to 35 minutes.