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1kg Boneless Skinless Chicken Thighs (Fat Trimmed Off)
180ml Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1 Tsp Sea Salt
1 Tsp Whole Peppercorns
2 Tbsp + 1 Tsp Whole Coriander Seeds
2 Tbsp + 1 Tsp Chilli Flakes
2 Tbsp Paprika
2 Tbsp + 1 Tsp Dry Rosemary
2 Tbsp Minced Garlic
1 Large onion for rotisserie
Skewers for rotisserie
1. Pound each chicken thigh to about half inch thick each
2. Add the rest of the marinade ingredients to a pestle & mortar and grind to a semi coarse powder (or pulse in a blender)
3. Add garlic to the mixture and grind until mixed into the spice mixture
4. Add the lemon juice & olive oil to the mixture and mix well until combined then add to the chicken and mix well till all coated
5. Cover and refrigerate for at least 4 hours but preferably overnight
6. Once finished marinading take a large onion slice the top off and stick a skewer in tight to use for your vertical rotisserie
7. Add your thigh pieces and cook on 375f for about 90 minutes or until the chicken reads 165f of a thermometer
TZATZIKI SAUCE
2 Cups greek yogurt
1-2 Tbsp Lemon juice
2 Whole cucumbers
1 Tbsp fresh dill
1-2 Tsp salt
4 Garlic cloves minced
1. Chop ends of cucumbers, slice down the middle length ways & scoop out seeds with a spoon then grate them
2. Add the grated cucumber to a sieve and press out as much water as you can (you need 1 cup of grated cucumber with water removed)
3. Once cucumber is ready add it to a large bowl with the rest of the ingredients and mix well
4. Taste and adjust lemon juice salt & dill to your own liking (start with 1 spoon of each)