In a large bowl whisk together all the marinade ingredients. Add the chicken to the bowl and turn to coat evenly. Cover and refrigerate for 2 to 8 hours, turning the chicken occasionally in the marinade. Remove from the refrigerator 30 minutes before cooking.
At the barbecue
Prepare the barbecue for indirect heat, approx. 180°C. If using a 57cm charcoal barbecue, you will need ⅔ chimney starter of lit Weber briquettes. Set up the rotisserie.
Feed the thighs onto your rotisserie securing with the forks. Lock forks into position with the screws.
Grill the chicken thighs over indirect medium heat until an instant-read thermometer inserted in the thickest part of the chicken registers 75°C (around 1 hour 20 minutes).
Remove from the barbecue, and rest at room temperature, indoors, for 5 to 10 minutes. Thinly slice the chicken thighs off the rotisserie spit.
Arrange the chicken on a serving platter with your favourite chilli sauce, lettuce, tomatoes, onions, and mint. Serve with flatbread or stuffed into pita pockets.
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