Step 2

Rub the marinade all over the chicken thighs, working it under the skin where you can. Leave them out at room temperature while the barbecue comes up to heat.

Step 3

Once the coals have burned down to a gray ash, spread both bunches of rosemary, both bunches of thyme and the bay leaves straight onto the grill bars. Sit the thighs skin side up on the herb bed and close the lid if your barbecue has one.

Step 4

Leave the chicken undisturbed for 10 minutes, until the underside has taken on color.

Step 5

Turn the pieces over and keep cooking for another 20–30 minutes, moving them around the grill so they char evenly. They are ready when the juices run clear and the meat pulls easily from the bone.