Greek Rotisserie Chicken

Greek rotisserie chicken has a great combination of a lemony taste coupled with Greek spice and a fire-grilled taste. Grilling chicken with a rotisserie set up, such as the Kamado Joe JoeTisserie, is surprisingly easy and the rotisserie ends up doing the hard work. If you don’t have a rotisserie, simply grilling the chicken in a charcoal grill or baking in an oven is also good.

Ingredients:

  • 1 pound of chicken breast or thighs, boneless, with skin either on or off (for rotisserie, skin on is my preferred option)

  • Olive oil

  • 1 Lemon

  • Greek seasoning, like McCormick Chicken Souvlaki seasoning

Directions:

  1. I recommend marinating the chicken for about 4 hours before cooking. Dice up the chicken into manageable chunks and place in a 1 Gallon ziplock bag. Season generously with Greek seasoning of choice and add juice from a lemon and enough olive oil to coat the mixture. After closing the bag, massage the chicken to ensure that the oil, lemon juice, and seasoning spread evenly. Place in a refrigerator.

  2. If you are using a charcoal grill with a rotisserie attachment, place the chicken on the rotisserie pole and onto the grill with the heat stabilized at 350 degrees F. Bank the coals to the back of the grill to set up a direct heat side and an indirect heat side.

  3. If you do not have a rotisserie attachment, you can still grill the chicken or place in the oven at 350 degrees F.

  4. Cook chicken to an internal temperature of 165 degrees F for breasts and 185 degrees for thighs.

  5. Let the chicken rest for approximately 10 minutes before serving.

  6. Note - there are many online recipes for Greek chicken that suggest an overnight marinade. I have found that the acid in lemon juice will begin to cook the chicken in the bag if left overnight, so I shoot for a 4-hour marinade.



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