Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan.
http://allrecipes.com/recipe/45954/roast-sticky-chicken-rotisserie-style/
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Fill the drip pan to 1/2 from the top with water, wine or fruit juice. Preheat the barbecue on MEDIUM for 10 minutes. To place chickens on the rotisserie, slide one of the skewer forks onto the spit, insert the spit rod into the centre of the bird, lengthwise, then dovetail the second chicken. Centre the chickens on the spit and secure them in place with the remaining fork.
http://www.broilkingbbq.com/recipes/poultry/rotisserie_chicken
Cook the chickens indirectly over MEDIUM heat for approximately 1 1/2 hours, until the juices run clear, or 15–20 minutes per pound. The only way to accurately tell when the chicken is done is to use a meat thermometer. Do not allow the thermometer to touch the bone or the rotisserie spit.
http://www.broilkingbbq.com/recipes/poultry/rotisserie_chicken
Prepare the brine: In a large pot, mix one gallon of cold water with 3/4 cup kosher salt and 1/2 cup brown sugar. Stir until salt and sugar are dissolved. Brine the chicken: Submerge the chicken the brine and refrigerate for 4 to 6 hours.
http://www.thekitchn.com/how-to-cook-a-rotisserie-chicken-cooking-lessons-from-the-kitchn-191677
Baste chicken: With a basting brush, thoroughly coat chicken with the barbecue sauce of your choice. You will want to baste the chicken (with sauce and drippings) at 20 to 30 minute intervals throughout the cooking process. Cook the chicken: Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F and has a deep golden skin (1 to 2 hours).
http://www.thekitchn.com/how-to-cook-a-rotisserie-chicken-cooking-lessons-from-the-kitchn-191677
Directions. 1  Use cotton twine to truss chicken for roasting. 2  In small bowl, mix remaining ingredients. 3  Secure chicken on skewer.  Set oven to rotisserie.
https://www.hamiltonbeach.com/rotisserie-chicken
Ingredients. 1  5 pound whole chicken. 2  2 teaspoons paprika. 3  2 teaspoons cracked black pepper.  1 teaspoon garlic 1  salt. 1 teaspoon onion powder.  1 teaspoon crushed dried 1  rosemary. 1 teaspoon dried 2  basil. 1/2 teaspoon cayenne  pepper.
https://www.hamiltonbeach.com/rotisserie-chicken
Directions. 1  Use cotton twine to truss chicken for roasting. 2  In small bowl, mix remaining ingredients. Rub over all sides of chicken. 3  Secure chicken on skewer. Insert into oven.  Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
https://www.hamiltonbeach.com/rotisserie-chicken
how long to do rotisserie chicken
It takes 15 to 20 minutes a rotisserie chicken per pound. Cook rotisserie chicken for 15 to 20 minutes per pound.