Preheat oven to 220°C/420°F (200°C fan).
Use a pan large enough to fit the thighs lying flat (not bunched up/folded). Line pan with foil, place thighs in pan.
Mix Glaze ingredients together. Spoon over about ⅔ of the Glaze on the surface of each (not underside), reserve rest.
Bake 15 minutes, remove pan.
Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
Remove and stand for a few minutes (uncovered) before serving with pan juices.
