Marinated Chicken Shaved off

a spit is the sh*t.

A silly name for some seriously good chicken.

Here's spit in your thigh

• Here's spit in your thigh •

Chicken Spit is the brainchild of entrepreneur and smart aleck, Michael Benedict, and renowned New Orleans Chef, Jason Goodenough, who believed traditional chicken restaurants were missing the true flavor potential of chicken. Chicken Spits’ simple, yet unique, recipe starts with premium chicken thighs–the most flavorful part of the bird–then marinates them for 24 hours in a secret blend of fresh-made juices and seasonings. They are then cooked to perfection on an open electric trompo. As the chicken cooks, it literally spits juices before it’s shaved off in thin delectable slices, ready to be served on a bed of freshly made Roti bread.

4 Sides. 4 Dips.

For You.

Choose from absolutely delicious sides and unique housemade dips to accentuate your meal, all prepared fresh daily at our location.

4 Dips Housemade Fresh Daily

Grab 'n' Go Gweezy.

In a hurry? No problem! Grab a "Gweezy," our signature handheld masterpiece. It features succulent chicken and your choice of dip, all wrapped up in warm Roti bread. It's the perfect way to experience Chicken Spit's flavor explosion, no matter where life takes you.

Spitmaster

Chef
JASON.

Chef Jason Goodenough, a native New Yorker, made his reputation as chef at top-rated restaurants across the country in addition to his highly regarded New Orleans restaurant you know as Carrollton Market. He’s been invited three times as a Chef at the James Beard House, named New Orleans Magazine Chef of the Year, recognized as one of Times-Picayune’s Top 10 Restaurants and recognized as one of New Orleans Eater Essential-38 Restaurant for six quarters. His latest endeavor, Chicken spit reinforces his strong belief that ordinary food can indeed be extraordinary.