Rotisserie chicken Tikka Masala

Last night I was able to try out the skewer attachment for the rotisserie. I marinated six chicken thighs in a jar of tikka masala sauce for about four hours, then cooked at 400 degrees for roughly 35 minutes. I used the right and middle burner. My skewering technique can use a little bit of work, but it turned out great and the wife was happy.