How to Make Chicken Gyro / Kebab on a Charcoal Rotisserie

This is what I call Charcoal Chicken!

Wogs only deal in Kgs, so here's 6 of them😎

Skin On, Boneless Chicken Thighs from my butcher lugarno gourmet meats. Give your butchers at least a days notice for this type of quantity.

Most ppl/places don't do skin on Chicken like this. They go skinless! I think it keeps the meat extra juicy & if you prep it right your not worrying about flare ups or fat fires🙄 The secret here is to trim any excess skin off your Chicken Thighs. Essentially you don't want the chicken skin over hanging the chicken.

We cook, we cut, we eat, & repeat! It's the best🤤 It's spinning for about 1hr before the first cut, and then your cutting every 15 to 20 min until there's no Chicken left on the charcoal spit. From start to finish, this cook took 5hrs! You can speed it up by consistently feeding more charcoal into the pit, run hotter, slice more frequently.
This is a great cook when entertaining & needing to feed a small army.

I'm working on my own rubs at the moment, hence why I can't give out that recipe, just yet. Feel free to use your favourite BBQ Rub or Seasoning.

Basic Chicken Rub Recipe
1 Cup Brown Sugar
4 Tbsp Paprika
2 Tbsp Smoked Paprika
2 Tbsp Black Pepper (don't use freshly ground pepper, it burns! you need that mesh pepper. Each granule looks like a tiny ball)
2 Tbsp Kosher Salt
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 tsp Mustard Powder
1/2 tsp Cayenne Pepper

Top Tips & Tricks
1. Skin On to keep it Juicy. Trim excess skin off each thigh. It's slightly tedious but you will have an easy cook.
2. Stack it tight. When loading your Chicken onto the spit rod, press down firmly after loading each Chicken Thighs
3. Spit bar height! It should be fairly low, close to the charcoal. If flames are constantly licking the meat, you are too close to the fire. The exterior of the Chicken will darken but when you slice, you will see what you don't want to see; Pink Chicken😪