Chicken Kontosouvli Beer Marinade Recipe (Greek Souvla)
This Greek chicken kontosouvli beer marinade recipe is so flavourful, and the best on the charcoal BBQ! Cooked on the souvla to perfection!
Ingredients
- 1 kg Chicken thigh fillet boneless, skin off
- 60 ml Beer
- ½ Brown onion medium size
- 15 grams Salt
- 1.75 grams Black pepper
- 0.75 grams Oregano
- 0.75 grams Thyme
- 1.75 grams Garlic powder
Instructions
Marinate the Chicken
- Inspect, clean, and cut your chicken thighs to size. You can just fold chicken thigh fillets, but if you prefer, cut them to the exact sizes you like to to make handling easier.
- In a large mixing bowl, add the chicken thigh fillets and beer. Massage the beer into the chicken thoroughly.
- Grate the onion on a fine setting to create a pulpy texture, keeping all the juices. Add the onion and its juices to the chicken and massage again.
- In a separate small bowl, mix the salt, pepper, oregano, thyme, and garlic powder. Gradually add this spice mix to the chicken while massaging to ensure even coating.
- Cover the bowl with plastic wrap and refrigerate for few hours. Before cooking, bring the chicken to room temperature.
Skewer the Chicken
- Secure one prong, gyros disk, or half an onion onto the spit to hold the chicken in place.
- Slide the chicken onto the spit, either folded or as-is, depending on the size of the pieces. Whether you’ve cut them to size or left them whole, ensure the pieces are evenly layered for consistent cooking.
- Finish by securing the end of the skewer with another prong, gyros disk, or onion. Tighten everything to hold the chicken firmly in place.
Cook the chicken
- Place the spit over the prepared charcoal, maintaining a medium heat for the entire cook (see notes below).
- Cook the chicken for approximately 2 hours, adjusting the time as needed based on the thickness of the chicken on the spit.
- For a golden brown and crispy finish, scratch the charcoal towards the end of cooking to intensify the heat.
- Ensure the chicken reaches an internal temperature of 75°C. Once done, remove it from the BBQ and let it rest for 10 minutes to allow the juices to settle.
- Slice and serve directly from the spit or slide the chicken off as whole pieces before cutting. Serve and enjoy!
Video
Notes
- Prepare the Charcoal: Start your charcoal at least 30 minutes before cooking to ensure it’s hot and ready when the chicken is placed on the souvla.
- Spit Alignment: Measure your spit against the BBQ before skewering the chicken to ensure it’s positioned correctly for even cooking.
- Testing the Heat: I like to test the heat by carefully holding my hand under the chicken for no more than 5 seconds. If it’s too hot (around 3 seconds), I raise the spit or add ash to cool the temperature. Be cautious not to touch the charcoal or get too close.
- Why consistent heat is important:Cooking chicken kontosouvli of this size requires consistent, even heat throughout the cook. Unlike a larger gyros, which is cooked at a higher heat and trimmed constantly during the process, chicken kontosouvli is left whole and only cut at the end. It also differs from lamb or pork kontosouvli, which typically require alternating temperatures. Maintaining steady heat ensures the chicken stays juicy and tender, without overcooking.
- Resting: Allow the chicken to rest for 10 minutes after cooking. Simply cover with foil to help the juices settle, ensuring juicy and tender meat.
Nutrition
Calories: 563kcalCarbohydrates: 3gProtein: 41gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 245mgSodium: 1647mgPotassium: 551mgFiber: 0.5gSugar: 1gVitamin A: 210IUVitamin C: 1mgCalcium: 31mgIron: 2mg
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