Take the boneless chicken thighs and, if possible, pound them slightly to flatten like fillets. In a bowl, mix all the ingredients and add the chicken, massaging it with your hands to coat it well in the yogurt mixture. Let the chicken marinate for about 15 minutes.

Prepare your vertical rotisserie by lining a baking pan with parchment paper. Skewer 3 wooden skewers through the onion half and place it flat-side down as the base in the pan.

Next, thread the chicken fillets one by one onto the skewers, stacking them evenly on the base. If one side is heavier, it may tip in the oven. If using bacon, layer it between every two pieces of chicken.

Mustard sauce