Prepare the Dry Brine: Pat the chicken thighs completely dry with kitchen paper. This is non-negotiable—any moisture on the skin will prevent it from crisping. In a small bowl, mix the salt, smoked paprika, garlic powder, onion powder, and black pepper. Sprinkle this mixture evenly over all sides of the chicken. Place the thighs on a wire rack set over a baking tray and leave them uncovered in the fridge for at least 30 minutes, or up to 24 hours. You will notice the skin tighten and dry out slightly—this is the sound of success.

Create the Glaze: In a medium bowl, whisk together the BBQ sauce, tomato purée, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). The colour should be a deep, rich mahogany, and the smell should be tangy and sweet. Set aside 3 tablespoons of this mixture for basting later.

Preheat and Prepare: Preheat your oven to 200°C (180°C fan) or 400°F. Remove the chicken from the fridge and let it sit at room temperature for 15 minutes. Brush the thighs all over with the olive oil. You should see the oil sheen on the seasoned skin.

Initial Bake: Place the chicken thighs skin-side up on the wire rack (still on the baking tray). Bake for 20 minutes. At this stage, the skin will be starting to turn a pale golden colour and will feel firm to the touch. The fat will be rendering, and you’ll hear a gentle sizzle.

First Glaze: Remove the tray from the oven. Using a basting brush, generously coat each thigh with the reserved 3 tablespoons of glaze, being careful to cover the skin completely. Return to the oven for another 10 minutes. The glaze will begin to bubble and set, and the kitchen will smell incredible—sweet, smoky, and savoury.

Second Glaze and Finish: After 10 minutes, brush on a second, thicker layer of the remaining glaze. Increase the oven temperature to 220°C (200°C fan) or 425°F. Bake for a final 8-12 minutes. Watch closely: the glaze should turn a deep, sticky, almost burnt-orange colour, and the edges of the skin will start to char slightly. This is your cue. The internal temperature of the thickest part of a thigh should read 74°C (165°F) on a meat thermometer.

The Resting Ritual: Remove the tray from the oven and let the chicken rest on the wire rack for 5 minutes. Do not skip this step. The juices need to redistribute, and the glaze will set into a beautiful, glossy lacquer. The skin will be cracklingly crisp.

Plate and Present: Transfer the thighs to a warmed serving platter. Sprinkle immediately with the fresh parsley or chives and a pinch of flaky sea salt. The contrast of the green herbs against the dark, glossy chicken is visually stunning. Serve with the reserved sauce on the side.