A meal fit for a King. We add all the delightful flavours both sweet and spicy of Coronation chicken, whack it all on a spit and grill to crispy perfection. Don't forget that moment of wow too when it comes to siding off skewers. Our drama, pure taste, pure royalty.
- For the marinade:
- 1.5 –2kg boneless skinless chicken thighs
- 100 g full-fat Greek yoghurt
- 50 g Mayonnaise
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 2 cloves garlic minced
- 1 thumb ginger grated
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp neutral oil like veg or sunflower
- For the finishing glaze optional but lush:
- 2 tbsp mayonnaise
- 1 tbsp mango chutney
- 1 tsp curry powder
- 1 tbsp golden raisins or sultanas, chopped or whole
- Splash of hot water to loosen
- To serve:
- Chopped coriander
- Toasted flaked almonds
- Lemon wedges
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Prep the thighs by trimming any excess fat, but leave them whole — they’ll layer up nicely.
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Mix the marinade ingredients into a thick paste. Coat the thighs thoroughly, then cover and refrigerate for at least 4 hours, ideally overnight.
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Build the rotisserie stack by skewering the chicken thighs one by one onto your rotisserie spit, folding them over each other to form a neat, even stack. Clamp it tight with rotisserie forks.
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Set up for indirect heat at around 180–200°C. Place a drip tray underneath the rotisserie. You can add a chunk of wood to the coals for light smoke if you fancy.
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Mount the spit and let it turn. It’ll take about 45–60 minutes, depending on thickness — you’re looking for an internal temp of 75°C in the centre of the stack. You’ll see crispy edges and golden colour.
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Mix the mayo, chutney, curry powder, and a splash of hot water. Brush this over the chicken in the last 5–10 minutes to create a glossy, tangy finish. Keep it turning while you glaze.
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Let it rest for 10 minutes. Then carve it vertically, shawarma-style, into juicy ribbons.
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Serve with coriander and chopped almonds with flatbread or naan with extra sauce.
