Barbecue butter chicken thighs cooked in a pizza oven

Dry the chicken thighs well. Rub a little olive oil on the underside of each and season with kosher salt and pepper; flip and repeat on the skin side. Let them sit a few minutes.

Heat the pizza oven on high and put a big cast iron pan in to heat, about 7 to 8 minutes.

For the glaze, combine butter, barbecue sauce, a little honey, a touch of apple cider vinegar, smoked paprika and garlic powder; set aside to melt later.

Once the oven reads around 700 (said as 'seven six hundred... seven seven twenty five'), add a little more oil to the pan and put the chicken in. Cook about 5 minutes, turning the pan after a couple of minutes.

Flip the chicken and cook another 6 minutes or so, until it reaches around 175 to 185.

Check the temperature (98 to 105 at the check, so another 5 to 6 minutes); cover any piece colouring too fast with foil.

Put the glaze in to melt while the chicken finishes, and stir.

Take the chicken out, brush on the glaze and return it for a couple of minutes so the sauce caramelizes and gets sticky.

Serve with a little extra barbecue butter sauce.