Watched a toast test video. It's hot in the area under the infrared burner and much less so at the extremities so I'd think that you would need long skewers and not too much on any given skewer. Also, refractory heat might be interesting.
You could put some refractory stone on one of the trays below where fr you would cook the chicken. Not unlike a pizza oven (heat from above and below) or a tandoor (heat coming from everywhere). This based on watching a guy talking in German (which I do not speak) so take it for what it is...
Looked at the reviews Phil posted. First review I had to include for the Maillard comments.
I eat steak daily and no amount of pan frying or bbqing ever seemed to get the restaurant standard I wanted. This is a simple outdoor setup. It uses patio gas, gets upto temperature in under 2 minutes and cooks a 400g ribeye rare in under 2 minutes with a great maillard crust. You want it cooked more, lower the tray and give it a little more time
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