I used bone in chicken thighs because I prefer dark meat - it's just more tender and juicy. You could do skinless white meat if you want, but it's not going to taste nearly as amazing. You've been warned. I took 5 or so sprigs of fresh oregano, discarding the stems. I added half a cup of olive oil, about two teaspoons of whole peppercorns, the zest of a lemon and the juice of half a lemon. I also added 1 teaspoon or so of garlic powder. I worked all of the ingredients into the chicken and let everything marinate overnight - turning once. Before I put the chicken in the rotisserie, I sprinkled sea salt on the skin. I cooked the chicken in the rotisserie for an hour at 400 degrees. You could easily do this in the oven, skin side up, for great results.
4-6 Garlic Cloves
1 Cup Canola Oil
1/4 Tsp Sea or Kosher Salt
1/4 Cup of Lemon Juice
2 Egg Whites
UPDATE: I did some research - if you want a thick mayo consistency use an immersion blender in a narrow container with the ingredients. Works like a charm!
Isn't this a delicious sight? Try it. This will work its way into the weekly rotation. Stay hungry!