• Start by adding the roasted peppers, one tablespoon of their brine, honey, smashed garlic, chillies, paprika, oregano and salt and pepper to a food processor. Blitz to form a smooth marinade. If you have a blender rather than a food processor, you might need to chop the garlic and chillies a little bit more before adding them to the blender.
• Pour the spicy peri-peri marinade into a large bowl, add the chicken thighs and mix together until the meat is well coated. Cover with clingfilm and chill in the fridge for a minimum of one hour. If possible, marinade for 5–12 hours.

Preheat the oven to 430°F (220°C).

• Set a griddle pan over a high heat, add one tablespoon of rapeseed oil and sear half of the chicken thighs on one side for around four minutes until char lines appear. Remove and place on a baking tray, seared side up. Repeat with the other half of the chicken thighs, adding one tablespoon of rapeseed oil and searing the chicken on one side. Once all the thighs are seared and on the baking tray, brush over any leftover marinade and season with an extra pinch of salt.
• Cook in the oven for 15 minutes. Depending on the size of the chicken thighs you may need to cook for a further five minutes (slice the largest piece in half to check). Top with parsley if you like and dig in!