Greek Rotisserie Chicken Thighs + Healthy Sides

Main Dish: Greek Rotisserie Chicken Thighs

Ingredients:

• 3.5–4 lbs bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• Juice & zest of 2 lemons
• 6 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)

Lemon Garlic Baste (Optional):

• 2 tbsp butter or olive oil
• Juice of 1/2 lemon
• 2 cloves garlic, minced

Instructions:

1. Mix all marinade ingredients. Coat chicken and marinate 2–24 hours.
2. Thread thighs onto rotisserie spit or basket, skin side out.
3. Preheat grill to 375–400°F. Cook 45–60 min until internal temp reaches 175°F.
4. Optional: Brush with lemon garlic baste during final 10 minutes.
5. Rest chicken 5–10 minutes before serving.

Healthy Sides (Serves 4)

Greek Quinoa Salad:

• Cook 1 cup quinoa
• Mix with diced cucumber, tomato, red onion, parsley
• Add lemon juice and 1 tbsp olive oil

Grilled Zucchini:

• Slice 2 zucchinis
• Brush with olive oil, salt, oregano
• Grill 3–4 minutes per side

Tzatziki:

• 1 cup Greek yogurt
• 1 grated cucumber
• 1 clove garlic, minced
• Lemon juice, dill, salt to taste

Serving Tip:

Serve with warm whole wheat pita or lettuce wraps for a light, flavorful meal.

Special equipment used for this dish: Weber Rotisserie attachment for the Weber Searwood XL 600.