Rotisserie Chicken Gyro
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Chicken & Marinade:
  • 2 lb boneless, skinless chicken thighs
  • 1 ½ cups Greek yogurt
  • ½ cup extra virgin olive oil, good quality
  • ¼ cup fresh lemon juice
  • 4 cloves garlic, minced
  • 4 tablespoons Bull’s sweet heat dry rub
  • Gyro:
  • 8 pita bread, grilled
  • 1 large, white onion, thinly sliced
  • 1 large tomato, cut into chunks
  • 1 head romaine, washed, thinly sliced
  • Cooked rotisserie chicken thighs
  • Tzatziki sauce
Instructions
  1. Chicken and marinade: Combine all the ingredients for the marinade in a large bowl. Place the chicken thighs in a extra large ziplock bag. Combine the marinade with the thighs, mix well. Remove all the air and seal shut. Place into the refrigerator from 1 hour, up to overnights.
  2. How to properly center, set and secure chicken thighs prior to cooking: Prior to placing the chicken thighs on to the spit, we want to center, set and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the chicken thighs will be properly centered over the infrared burner when time to cook. Align the right end fork so that it sits in front of where the right rear back burner ends. Tighten to secure into place with pliers. Skewer the spit through the various pieces of chicken thighs, securing them in the preset fork. Now slide and secure the left rotisserie fork onto the last piece of chicken thigh placed onto the spit, tightening in place with pliers.
  3. Preheating the grill: Remove the center grill grates from Bull's Angus Grill. Place an aluminum tray under to catch the drippings. Preheat the grill for 15 minutes with the lid closed, using indirect heat by turning two outside burners on medium heat and leaving the two center and rotisserie burners off.
  4. Cooking chicken thighs on the rotisserie: Turn the two outside burners off while loading the spit. Using the Bull pit mitts, place the rotisserie spit with positioned chicken thighs into the rotisserie brackets. Turn the rotisserie motor on. Turn the two outside burners to low and the infrared back burner on low heat, around 380 degrees F. Check that the chicken thighs rotate properly and close the lid. Allow the chicken to cook for 60 minutes without opening the lid. If the chicken at this point is crispy and brown on the outside, turn the infrared back burner off and leave the two outside burners on and cook for 30 minutes more, total 1.5 - 2 hours total. The chicken is done once Bull’s thermometer internal temperature reads 165 degrees F.
  5. Grilling the pita bread: Once the chicken has been removed from the rotisserie, turn all the burner off except the two outside burners on low. Using Bull’s monster brush, clean the grill grates, removing any residue. Using Bull’s tongs, run a rag with oil over the hot, cleaned grill grates. Place the pita bread down on both sides of the burner and allow grill marks to form, around 3 minutes. Turn over to finish, another 3 minutes. Repeat until all pieces of pita bread are grilled. Keep in foil to hold until time to use.
  6. To plate: To serve, using a sharp knife, thinly slice the chicken right off the spit. Serve with the grilled bread, homemade tzatziki sauce, sliced onion, chopped tomatoes, shredded lettuce and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/rotisserie-chicken-gyro/