Last weekend, I hosted a couple of outdoor supper clubs and one of the offerings was chicken kontosouvli. Basically, pieces of marinated chicken are slow-roasted on rotisserie. You could use the rotisserie on your gas grill or if you have a rotisserie that requires charcoal.
I use boneless/skinless chicken thigh and the marinate is made of a neutral oil, salt, pepper, sugar, garlic, onion, lemon juice and dried Greek oregano.
Classic Greek flavours, hint of smoked imparted from glowing embers and each morsel is tastier than the other!
Here are some tips to remember:
*Boneless chicken thighs are packed in neat rolls – keep that shape so that you can skewer them in that shape (making your job easier)
*You can add some vegetables like peppers or more onion between pieces of chicken on the skewer
*Don’t rush it…low and slow will give you best results
Chicken Kontosouvli
Course: MainCuisine: GreekDifficulty: Medium8
servings15
minutes2
hoursIngredients
2 kg. of boneless/skinless chicken thigh
4 tsp. sea salt
2 tsp. ground pepper
2 tsp. sugar (or honey)
- Marinade
1/2 cup sunflower oil
4 cloves of garlic, minced
1/2 cup grated onion
2 tsp. dried Greek oregano
1/4 cup lemon juice
Garnishes
lemon wedges
dried Greek oregano
sprinkle of sea salt (if needed)
Directions
- To ensure one doesn’t overseason your meat, sprinkle salt, pepper, sugar, oregano on both sides of meat and place in a container large enough to contain it.
- Add your marinade ingredients into a bowl and whisk to combine. Pour over the chicken and toss with your hands until the meat is evenly covered. Place in your fridge overnight to one day.
- Skewer the pieces of chicken on a the rotisserie rod and secure with clamps that are included in your rotisserie’s apparatus.
- Prepare your gas grill or charcoal for a medium heat. Place rotisserie over heat and cook for approx. 2 to 2.5 hours. Towards the end, lower the rotisserie or increase heat to impart some more colour/char to the meat.
- Remove rotisserie and place on a large sheet pan. Allow to rest 15 minutes before carving. Slide meat off the rod and chop into chunks.
- Place on a platter with lemon wedges, sprinkle some Greek oregano and a sprinkle of sea salt and serve.
Notes
- Do not use chicken breast – you will have a dry result