Summer is in full swing and that means it's time to get outside and grill. Gluten Free Rotisserie Chicken Shawarma is a great way to pack a ton of fresh flavors into chicken thighs with easily accessible ingredients.
I love giving chicken night fun twists, such as my Gluten Free Pork Panko Chicken Tinga Tacos. When it comes to creating beautiful and fresh meals, it only takes a handful of ingredients to impart bold flavors.
The Heat is On
There is nothing like the flavor and texture of food cooked on a rotisserie. Gluten Free Rotisserie Chicken Shawarma gives you that perfectly charred and crispy exterior with the juicy bites you crave.
Tangy, bright, and herbaceous, this chicken is bursting with flavor. With a quick blend to create the marinade, this dish is an ideal make ahead and also great for meal prep. You can use the chicken to top everything from your favorite Gluten Free flatbreads to a crispy cool salad.
I used the rotisserie attachment on my Aspire by Hestan grill for this recipe. As the stack of chicken thighs rotate, the chicken self-bastes itself ensuring each bite remains consistently juicy and flavorful.
The marinade packs a pop of sweet and tart citrus with orange, lemon, and lime juice. Citrus and cilantro bring herbaceous freshness while garlic gives it a sassy and savory kick. For just a kiss of heat chili oil sauce wakes everything up.
The best part of this marinade is that there's no chopping required. The blender does all the work for you. You can marinate the chicken in the morning and have it ready to go to grill up in the evening.
How to Make Gluten Free Rotisserie Chicken Shawarma
This flavorful summery chicken can broke down into three easy steps. First you create the marinade, then you let it hang out in the refrigerator and chill, and finally it's ready to hit the rotisserie and grill.
Time needed: 6 hours.
Fire up the grill and invite some friends over. This is a total winner, winner chicken dinner!
- Blend it Up
Add all of your ingredients for the marinade to a blender and blend until it is smooth.
- Chill Time
Place your chicken thighs and marinade into an airtight container. Make sure the chicken is fully coated. Allow it to marinate for at least 4 hours, up to overnight.
Prepare your rotisserie. Preheat your grill. While your grill is preheating your chicken thighs onto the rod. Place pineapple slices on either end before adding the rotisserie sporks to either side. Make sure everything is even and tight.
- Grill Time
Place the prepared rod onto the grill and turn on the motor. Make sure your chicken is evenly spinning. Allow the chicken to cook for about 1 ½ hours, or until the outside is a little crispy and charred and the internal temperature is 165 degrees.
- Finishing Touch
Serve with your favorite Gluten Free wrap or flat bread and Dairy Free yogurt sauce.
Top Tip for Gluten Free Rotisserie Chicken Shawarma
No rotisserie? No problem! You can achieve the same flavors with that kiss of char while keeping the chicken tender and juicy by cutting your chicken thighs into chunks and creating kabobs.
Gluten Free Rotisserie Chicken Shawarma
- 1 Blender
- 1 grill with rotisserie
- 4-5 lbs chicken thighs, boneless and skinless
- 1 garlic clove large
- 3 oranges, juiced
- 4 limes, juiced
- 2 lemons, juiced
- 2 tsp kosher salt
- 1 bunch basil
- 1 bunch cilantro
- 1 tbsp olive oil
- 2 tsp chili oil sauce
- 2 1" thick slices pineapple
- Add the citrus juices, cilantro, basil, garlic, salt, and both oils to a blender. Blend until smoother.
- Place the chicken into an airtight container. Pour the marinade over the top. Mix to coat.
- Allow the chicken to marinate for at least 4 hours up to overnight.
- Preheat your grill for rotisserie cooking.
- Thread your chicken thighs onto the rod. Place the pineapple slices on either end. Add your sporks and make sure they are tight, and everything is even.
- Place the rod ono your grill and turn on the rotisserie motor.
- Allow the chicken to cook for about 1 ½ hours until it is lightly charred on the outside or until the internal temperature is 165 degrees.