Add all of the marinade ingredients (everything other than the chicken) to a dish that will be big and deep enough to eventually fit all of the chicken thighs in to marinate.

Mix together the marinade ingredients, then add the chicken thigh fillets, and give them a really good stir so that they are fully coated in the marinade.

Cover the dish with clingfilm, and refrigerate the marinated chicken for a minimum of 4 hours, or even overnight.

Once the chicken has finished marinating, take the dish out of the fridge 45 mins before you are ready to start cooking them.

Preheat your oven to 200°C/fan 180°C/gas mark 6.

Now carefully thread each thigh fillet through the 4 skewers – the skewers should go horizontally through each fillet so that they can support the weight of all of the chicken thighs once they have all been threaded.

Lay the onion halves flat in a deep dish that is shorter in length than the skewers so that the skewers can sit on top of the edges of the dish.

Cook the chicken in the oven for 30-35 minutes.

After 30-35 minutes, take the chicken out of the oven, baste with the juices in the dish, then carefully turn the döner over so the other side is facing upwards.

Place the chicken back in the oven for another 25-30 minutes before the final stage of cooking.

Now that the chicken has been cooking for another 25-30 mins, take out again, baste, turn over and pop back in the oven for a final 5-10 minutes.

Take the chicken dish out of the oven, baste the chicken again with the juices and allow to rest for 5 minutes before carving.

If there are any juices left in the chicken döner dish, brush them over the chicken just before serving.