Rotisserie Greek Chicken Thighs with Homemade Tzatziki

Laura Romeo - Weber Grill Master

Difficulty: easy
  • People

    Serves 15

  • Prep Time

    15 min.

  • Barbecue Time

    2:30 h


the Ingredients

Rotisserie Greek Chicken Thighs Web 2
  • Completed step 2 brown onions, finely chopped
  • Completed step 8 garlic cloves, finely chopped
  • Completed step ½ cup finely chopped fresh oregano leaves
  • Completed step 2½ tablespoons sea salt
  • Completed step 1 tablespoon freshly ground black pepper
  • Completed step 1⅓ cup olive oil
  • Completed step 1 tablespoon paprika
  • Completed step 4 kilograms chicken thigh fillets, skinless, boneless
  • Completed step
  • Completed step Toasted flatbreads, to serve
  • Completed step Salad mix, to serve (cucumber, lettuce, tomato, red onion)
  • Completed step Lemon wedges, to serve

Homemade Tzatziki

  • Completed step 2 cups grated cucumber (approx. 2 continental cucumbers)
  • Completed step 2 cups Greek yoghurt
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 2 teaspoons sea salt
  • Completed step ½ cup finely chopped fresh mint leaves
  • Completed step 3 garlic cloves, finely chopped
  • Completed step 6 tablespoons tablespoons (120mL) fresh lemon juice (approx. 3 lemons)


Looking for a recipe to feed a crowd? This recipe uses simple ingredients and a no-fuss cooking method. The chicken self-bastes as it rotates, in a marinade mix of onion, garlic, fresh oregano and paprika.
  • In a large bowl combine the onion, garlic, oregano, salt, pepper, olive oil, paprika and chicken thigh fillets. Mix all ingredients together. Refrigerate, covered, for at least 1 hour, but up to 4 hours.
  • Prepare the barbecue for cooking using a rotisserie over indirect medium heat (190°C – 230°C), and pre-heat as directed, with the rotisserie shield and motor in place.
  • Prepare the barbecue for cooking using a rotisserie over indirect medium heat (190°C – 230°C), and pre-heat as directed.
  • Prepare the barbecue for cooking using a rotisserie over indirect medium heat (190°C – 230°C), and pre-heat as directed.
  • Rotisserie Indirect Medium Heat
  • Slide one rotisserie fork onto the rod and tighten. Keeping the chicken thighs spread flat, carefully thread each thigh onto the rotisserie rod, piercing the fillets onto the tines. Alternate the position of each thigh to form a circular shaped roast as you layer more onto the rod. (See notes for tip 1). Once all the chicken thigh fillets are threaded on, slide the other fork onto the rod. Compact the chicken thigh fillets between the two forks (you may need to loosen the first fork), centre the roast and tighten the forks.
  • Place the rotisserie rod with the chicken onto the barbecue and turn on the motor. Cook for 2 hours and 30 minutes over indirect medium-low heat or until the internal temperature of the chicken has reached 74°C. (See notes for tip 2).
  • While the chicken is cooking, make the tzatziki. Squeeze the liquid out of the grated cucumbers, discarding the liquid. Combine the cucumber with the remaining tzatziki ingredients, adjusting seasonings to your personal taste. Cover and refrigerate until required.
  • Once the chicken has cooked, turn off the rotisserie motor and remove the rod (with tines and chicken still in place) from the barbecue with heatproof gloves and leave to rest for 15 minutes.
  • Remove the tines, and shave the chicken from the rotisserie rod directly, or remove the chicken from the rod entirely and slice. Serve the chicken with toasted flatbreads, vegetables, lemon wedges and tzatziki.

Tip 1

It can be easier alternating the position of the chicken thigh fillets with the rod standing up vertically. Place a damp cloth on the bench, under the rod to prevent it from slipping.

Tip 2

If using a barbecue that requires a drip pan under the rotisserie set up, baste the chicken with the drippings during the cook.

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