Step 1

Preheat oven to 425ºF (200ºC).

Step 2

Combine spices in a small bowl and coat chicken with olive oil.

Step 3

You will need a roasting pan that will hold your skewers of meat by being propped on the pan walls. You want the skewered chicken to not touch the bottom of the pan. For easy cleanup, line with foil.

Step 4

Fold each chicken thigh in half then slide onto two skewers, separated by about one inch. Repeat with other thighs and push each piece of chicken snugly up against each other. I fit about 4-5 chicken thighs this way.

Step 5

Continue skewering the rest of the chicken thighs, using two skewers at a time. By using two skewers and not one, the chicken doesn’t spin on the skewer and you can keep the chicken propped up and over the pan.

Step 6

If you are using wooden skewers, soak them in water for about 30 minutes prior to skewering.

Step 7

Roast in the oven for 30-35 minutes, until golden and the edges start to crisp.

Step 8

Baste with the pan juices and carefully rotate the skewers and flip the chicken over.

Step 9

Baste the chicken again and cook for 15 minutes or until the edges char and the chicken is golden all over.