1/2TubGreek Yoghurst(go full fat – don’t go light on this one!)
Onion Flakes(to taste)
Mix all ingredients apart from chicken in a large bowl that can handle the amount of mariande and chicken.
add Chicken to the mix and cover with cling wrap
marinate overnight in fridge
Cut the very large onion in half and skewer to form a supportive base for your chicken fillets.Skewer each thigh onto the rotisserie and add each fillet like you would in a kebab shop. Top the last of the chicken with the other half of the onion (like bookends).Tighten the skewer ends of your rotisserie device and place on charcoal BBQ
Cook chicken until it reaches 74 degrees with thermometer without touching the metal – cooking time will vary based on our bbq setup.
For 2kg – you are looking at approx 2 – 2.5 hours of cooking on a standard charcoal rotisserie. Dont worry if some parts flop about or char during cooking – this adds to the taste profile when done.
Great to serve in tortilla’s with cucumber and yoghurt dip – carrots, shallots, sprouts or other greenery you like, like baby spinach etc.