Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Peel and crush the cloves of
Salt (3 g)
. Mix the
Pelati (20 g)
,
Distilled White Vinegar (15 mL)
,
Garlic (1 clove)
,
Ground Nutmeg (1 pinch)
,
Lemon (1/2)
,
Paprika (2 g)
,
Olive Oil (30 mL)
,
Ground Ginger (as needed)
,
Greek Yogurt (60 g)
, and
Dried Oregano (as needed)
for the marinade together along with the garlic.
Step 2
Place the
Boneless, Skinless Chicken Thighs (2.5 kg)
in the marinade and marinate overnight in the refrigerator.
Step 3
The next day, fix the marinated chicken on the rotisserie spit and then, together with the rotisserie frame, put it in the cold cooking space. Insert the food probe and connect to the appliance. Put the baking tray at level 1 to keep the bottom of the cooking space clean. Cook.
Step 4
Grill level 4, to cooking temperature 65°C (max 1 Hrs).
Rate & Review
{{id}}