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Spinning Chicken Thighs

Nat Smith

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I was going to try and spin some chicken thighs on the rotisserie to impart some smoke flavor to the meat I'm putting in a chicken bog. We have a lot of meat to cook, so I was going to stack them on the spit like you would shwarma. Any reason I shouldn't do it this way?
 

gmc2003

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None that I can think of. Sounds pretty good to me. Post pics of the results.

Chris
 

chopsaw

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Sounds good to me . I think I would remove the skin , depending on which way the go on the roto .
 

Nat Smith

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Sounds good to me . I think I would remove the skin , depending on which way the go on the roto .
These are boneless and skinless thighs. I was going to push them all tightly together like al pastor or shawarma. I'm brining them for about 2 hours prior to the cook. I guess I'm just concerned that the center will take much longer to cook than the outside with them jammed together. Looking at a grill temp of 275°-300°. What do y'all think?
 

chopsaw

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I had the same thought as you . I think it would work . Just temp before you take it off .
 

chopsaw

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Awesome . Sounded good to me from the start
 
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