Gluten Free Rotisserie Chicken Shawarma
A bright and fresh marinade is combined with chicken thighs for a juicy and flavorful rotisserie chicken.
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Servings: 3
Equipment
- 1 grill with rotisserie
Ingredients
- 7-8 lbs chicken thighs, boneless and skinless
- 1 tbsp garlic, minced
- 3 tsp kosher salt
- 1 tsp black pepper
- 6 lemons, juiced, approx 3/4 cup of juice
- 1/4 tsp ancho chili powder
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1 cup olive oil
- 2.5 tsp paprika
- 1.5 tsp cardamom
Instructions
- Add all of the ingredients (minus the chicken) to a large mixing bowl.
- Mix until smooth.
- Add the chicken and let it marinade for at least 2 hours up to 24 hours.
- 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 1/2 hours until it is lightly charred on the outside or until the internal temperature is 165 degrees.
- Enjoy!
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