Chicken Gyro

INSTRUCTIONS

1. In a large bowl combine the oregano, salt, pepper, olive oil, paprika and chicken thigh fillets. Mix all ingredients together.
2. Refrigerate, covered, for at least 1 hour, but up to 4 hours.
3. Prepare the barbecue for cooking using a rotisserie over indirect medium heat (190°C – 230°C), and preheat as directed.
4. Slide one rotisserie fork onto the rod and tighten. Keeping the chicken thighs spread flat, carefully thread each thigh onto the rotisserie rod, piercing the fillets onto the tines. Alternate the position of each thigh to form a circular shaped roast as you layer more onto the rod. (See notes for tip 1). Once all the chicken thigh fillets are threaded on, slide the other fork onto the rod. Compact the chicken thigh fillets between the two forks (you may need to loosen the first fork), centre the roast and tighten the forks.
5. Place the rotisserie rod with the chicken onto the barbecue and turn on the motor. Cook for 2 hours and 30 minutes over indirect mediumlow heat or until the internal temperature of the chicken has reached 74°C. (See notes for tip 2).
6. Once the chicken has cooked, turn off the rotisserie motor and remove the rod (with tines and chicken still in place) from the barbecue with heatproof gloves and leave to rest for 15 minutes.
7. Remove the tines, and shave the chicken from the rotisserie rod directly, or remove the chicken from the rod entirely and slice. Serve the chicken with toasted flatbreads, pico di galo and lemon wedges.

Tip 1

It can be easier alternating the position of the chicken thigh fillets with the rod standing up vertically. Place a damp cloth on the bench, under the rod to prevent it from slipping.

Tip 2

If using a barbecue that requires a drip pan under the rotisserie set up, baste the chicken with the drippings during the cook.

Recipe by @ekbbq