Chicken Doner Recipe

Instructions

Marinating the chicken

Place a chicken thigh fillet on a piece of greaseproof paper on a chopping board, fold over the greaseproof paper and give it a gentle bash with a meat mallet or a rolling pin until it's an even thickness. Repeat with all the chicken thigh fillets, then place in a large bowl.

Add the rest of the ingredients and thoroughly mix the chicken with the marinade so that it completely coats all the chicken.

Cover and place in the fridge to marinade for at least 30 minutes up to 4 hours.

Cooking in the oven

Preheat your oven to 180C/350F (fan).

Skewer the marinated chicken thighs onto two or three metal skewers (all three skewers got through ALL of the meat - we don't want 3 individual skewers), stacking them on top of one another tightly to make a doner shape.

Place the skewered chicken horizontally, on top of a deep baking tray so the air can get around the chicken.

Place in the oven to cook for 1 hour and 15 minutes, flipping the chicken over every 15 minutes, until the chicken is cooked through and you have some nice charred edges on the doner.

Check the internal temperature of the chicken using a meat thermometer, you want to get to internal temperature of at least 74°C (165°F). For optimal tenderness and flavour, aim for 77-79°C (170-175°F).

Remove from the oven and carefully hold the skewers vertically then slice the chicken so the little pieces and strips of chicken fall off the skewers back into the baking tray with any juices that have been captured.

Cooking on the BBQ

Set-up your BBQ for indirect cooking and preheat until you get a stable 180°C/350F.

Stack the chicken up on a rotisserie attachment (I highly recommend using a rotisserie attachment for this). You want to stack it nice and tight so the chicken doesn't spin on the spit.

Place a drip tray below where the chicken will be, then place the stacked rotisserie spit on the BBQ, close the lid and cook for 60-90 minutes, until the chicken is cooked through and you have some nice charred edges on the doner.

Check the internal temperature of the chicken using a meat thermometer, you want to get to internal temperature of at least 74°C (165°F). For optimal tenderness and flavour, aim for 77-79°C (170-175°F).

BBQ,Dinner