serves 4
This recipe was passed along to me from a friend who is as enthusiatic about cooking and eating *good*, tasty food as I am. I had never seen, or experienced, a vertical spit before and I was intrigued. The spit comes with 3 different lengths of skewers so that you can adjust for either oven height, or for the amount of meat you are preparing. It’s brilliant. One spit is enough for this recipe, but if you are entertaining for a large group, I recommend buying a few of them; I now own three of them!
I’ve made this recipe a few times now and I always serve with tzatziki, lemon rice pilaf and a Greek Salad. Such a healthy and tasty meal and the leftovers are equally as good the next day.
Note: the chicken needs to marinate for at least 1 hour, but ideally overnight. I highly recommend the overnight process, so plan ahead!
Ingredients
- 2¼ lbs boneless, skinless chicken thighs (about 12-to-16 thighs)
For the marinade
- 1 tsp salt
- ½ tsp pepper
- 2 garlic cloves, pressed
- 1 TBL dried oregano
- ½ lemon, juiced
- ½ tsp ground cumin
- ½ cup plain Greek yogurt
- 2 TBL olive oil
Instructions
- Make the marinade – add all the marinade ingredients to a medium sized mixing bowl and whisk together
- Marinate the chicken – add the chicken thighs to the marinade, toss to combine well and put in the fridge to marinate for at least one hour and up to 24 hours
- Once the chicken has marinated for at least an hour, remove from fridge and preheat the oven to 400° F
- Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically tino the onion like a spit on a sheet pan lined with foil. Thread the chicken thighs onto the skewer, making sure to rotate each thigh a bit as you go and the thighs are layered tightly together
- Bake for 1-to-1½ hours, until the internal temperature of the chicken reaches 165° F. Let cool for 10-to-15 minutes before slicing (or serving).
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