Roasting takes longer but gives you the crispiest result. Preheat the oven to 180 °C, arrange the chicken thighs on an overproof dish, season with salt and pepper, brush with extra-virgin olive oil and bake for 50 minutes. Baste the chicken regularly with the cooking juices.
Warm a dash of 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 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.