{"id":269152,"date":"2025-06-02T19:53:44","date_gmt":"2025-06-02T19:53:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/the-best-bbq-chicken-yeeros\/"},"modified":"2025-06-02T19:53:44","modified_gmt":"2025-06-02T19:53:44","slug":"the-best-bbq-chicken-yeeros","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=269152","title":{"rendered":"The Best BBQ Chicken Yeeros"},"content":{"rendered":"


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Be transported to an idyllic Greek Island or at least to your favourite local Greek Yeeros Shop with this amazing home cooked BB Chicken Yeeros recipe.<\/p>\n

Thanks to Joel @jashes3<\/a> for another great recipe!<\/p>\n

BBQ SET UP<\/strong><\/p>\n

The BBQ of choice is the Kamado Big Joe using a direct grill method with the Joetisserie. The direct heat from Firebrand Premium Briquette Charcoal<\/a> is perfect for rotisserie chicken.<\/p>\n

FUEL SET UP\u00a0<\/strong><\/p>\n

Fuel set-up includes a \u00bc to 1\/3 of a basket of Firebrand Premium Briquette Charcoal.<\/p>\n

To light the charcoal, simply place the end of the Looftlighter 3-4cm above the charcoal and heat until at least 1\/3 of pile is smoldering (otherwise use your preferred method of lighting charcoal eg. chimney<\/a>).<\/p>\n

Place the Kamado Joetisserie on the Kamado and wait until they reach a medium heat. You can always add more charcoal later to increase temperatures or remove charcoal to reduce temperatures.<\/p>\n

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THE RECIPE\u00a0<\/strong><\/p>\n

List of ingredients<\/p>\n

\u2013 2kgs Skinless Chicken Thighs<\/p>\n

\u2013 3tsp Oregano<\/p>\n

\u2013 1sp Onion Powder<\/p>\n

\u2013 1tsp Cumin<\/p>\n

\u2013 3Tbs Crushed Garlic<\/p>\n

\u2013 1tsp Dried Thyme<\/p>\n

\u2013 3tsp Smoked Paprika<\/p>\n

\u2013 1tsp Ground Fennel Seed<\/p>\n

\u2013 1tsp Salt<\/p>\n

\u2013 1tsp Cracked Pepper<\/p>\n

\u2013 1tsp Ground Coriander Seed<\/p>\n

\u2013 \u00bd Cup Olive Oil<\/p>\n

\u2013 Pita Bread (Small or Large)<\/p>\n

\u2013 Feta<\/p>\n

\u2013 1 x Tub Tzatziki<\/p>\n

\u2013 3 x Diced Tomato<\/p>\n

\u2013 Lettuce<\/p>\n

\u2013 Hot Chips (Optional)<\/p>\n

\u2013 Garlic Sauce (Optional)<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

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METHOD\u00a0<\/strong><\/p>\n

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  1. Trim excess fat from chicken thighs and place in a large mixing bowl with olive oil ensuring all of the chicken is coated with oil<\/li>\n
  2. Combine herbs, spices and salt & pepper in a small mixing bowl then sprinkle into the large mixing bowl with chicken (mixing herbs and spices first ensures an even distribution over the chicken). Optional: leave 1-2 Tbs of dry rub for the cooking process<\/li>\n
  3. Once the chicken is evenly coated with herbs and spices cover the bowl and marinate in the fridge for at least 3 hours (ideally 24 hours)<\/li>\n
  4. Once the chicken has marinated, set up the Kamado Joe by filling \u00bc to 1\/3 of the charcoal basket with Firebrand Premium Briquette Charcoal<\/li>\n
  5. Use a Looftlighter, charcoal chimney or preferred method to light charcoal<\/li>\n
  6. Place the Kamado Joetisserie on the Kamado Joe<\/li>\n
  7. While the BBQ is heating up to a medium\/high temperature (there is no specific temperature to aim for as the lid will remain open throughout the cook) you can prep your chicken on the Joetisserie rod<\/li>\n
  8. Place the first Joetisserie fork approximately at 1\/3 the length of the rod and screw tight. Slide individual chicken thighs onto the Joetisserie rod until they attach to the forks one by one<\/li>\n
  9. When all the chicken thighs are stacked in the middle of the rod place the second Joetisserie fork at the opposite end to the first and press ensuring the chicken is tightly stacked. Then screw second fork into position (these may need adjusting once the rod is placed on the Kamado)<\/li>\n
  10. Once the chicken is tightly positioned in the middle third on the Joetisserie rod place the rod on the Joetisserie frame over direct heat<\/li>\n
  11. If the temperature is too high push some charcoal to the edges of the basket for less direct heat (or remove some charcoal)<\/li>\n
  12. When the outside of the chicken stack is cooked remove the Joetisserie rod with heatproof gloves and shave the outer layer of cooked chicken into a tray. Place the rod back onto the Joetisserie, apply any leftover dry rub and continue cooking to your liking (I like crispy chicken bits!). This process continues until all of the chicken is cooked.<\/li>\n
  13. Place tzatziki, tomato, lettuce, feta, garlic sauce and hot chips to your pita bread (a toasted pita bread can be delicious but is optional) then add shaved chicken and wrap. Repeat process for all your mates!<\/li>\n
  14. Enjoy!<\/li>\n<\/ol>\n
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    Blog contributed by Joel, an absolute legend home BBQr with a loyal following and many fans that just love his stuff. He has been a fan of using our Firerband`100% wood briquettes and lump charcoal for some time now and we just love watching what he produces on his favourite Kamado.<\/p>\n

    Check out more of Joel\u2019s cooks on his Instagram page @jashes3<\/a><\/p>\n<\/p><\/div>\n