1: Lay the chicken thighs in a shallow dish. Pour over the olive oil and add the preserved lemon, garlic and herbs. Sprinkle generously with salt and grind over some pepper. Mix well with your hands to ensure the chicken is evenly coated with the marinade. Cover the dish with cling film and place in the fridge to marinate for at least 30 minutes.

2: Take the chicken out of the fridge about 15 minutes before you will be ready to cook.

3: Lay the chicken thighs skin side down on a hot barbecue – try to position them close to but not directly over the coals, as the fat may drip down and cause the coals to flame up.

4: Move the chicken thighs around and turn them as they cook. They will take around 15–20 minutes to cook through, depending on how hot your barbecue is. To test, pierce the thickest part of the thigh with a skewer; if the juices run clear, the chicken is cooked.

5: Serve the chicken thighs with lemon wedges. A Greek salad goes brilliantly as a side dish.