Spiced, layered chicken with crisp edges, carved into flatbreads with garlic sauce and pickled onion.
Serves: 6–8
Prep: 30 minutes, plus 4–12 hours marinating
Cook: 70–100 minutes
ROTISSERIE SETUP
Rotisserie rod with a strong lower fork and top fork to compress the stack
INGREDIENTS
• 1.8 kg boneless, skinless chicken thighs
• 250 g plain yoghurt
• Juice of 1 lemon
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp turmeric
• ½ tsp cinnamon
• 2 tsp salt
• 2 tbsp olive oil
METHOD
1. Mix yoghurt, lemon, garlic, spices, salt and oil. Coat the chicken and marinate chilled.
2. Fit the lower fork securely. Thread the thighs onto the rod in alternating directions, pressing each layer down firmly; secure with the top fork.
3. Prepare the BBQ for medium indirect heat, about 190°C. Position a drip tray below the stack.
4. Turn with the lid closed until the outside is deeply browned and all chicken reaches 74°C. For maximum crisp edges, carve only once the full stack is safely cooked.
5. Rest briefly, carve thinly and serve with flatbreads, salad, garlic sauce and pickled onion.
FIRE NOTE
Keep the stack compact and balanced; loose edges cook too fast and can throw the rod off balance.
Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.