Spinning Chicken Thighs

[Nat Smith]

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]

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

Chris

 

[chopsaw]

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

 

[Nat Smith]

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]

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

 

[Nat Smith]

It turned out pretty amazing. Highly recommend. I did brine them for 2 hours before the cook.

 

[chopsaw]

Awesome . Sounded good to me from the start