Roasting takes longer but gives you the crispiest result. Preheat the oven to 356 F, arrange the chicken thighs on an overproof dish, season with salt and pepper, brush with STAR extra-virgin olive oil and bake for 50 minutes. Baste the chicken regularly with the cooking juices.
Warm a dash of STAR extra-virgin olive oil in a frying pan. Add the chicken thighs and a splash of white wine, cover and cook over a low heat for 30 minutes. Just before the end, remove the lid to let any excess liquid evaporate.
For succulent barbecued chicken thighs, start with the marinade by mixing STAR extra-virgin olive oil, salt, pepper, Cajun spices, garlic power, turmeric, lemon and soy sauce together in a bowl. Add the chicken thighs, cover with clingfilm and leave in the fridge for 2 to 3 hours. Then barbecue the chicken thighs, basting them with marinade every time you turn them over, every 4 minutes or so. They should be ready in about 15 minutes.