This recipe uses a standard gas grill with a universal rotisserie attachment. I bought mine at Patiohearth.com Secondly, if you're using a gas grill, make sure you have plenty of gas. A chicken takes about 90 minutes, roasts can take a few hours. The last thing you need is a high-speed run to the gas station to get a refill while the meat sits in the BBQ.

You may also want to get a smoke box to put inside the grill for some added flavor. Like this one:

I personally like cooking chicken with a mesquite flavor. But you can use apple, or hickory.

Preparing your smoke
Soak the wood for a good 20 or more minutes. Make sure you have enough to fit in the smoke box. You're going to add the smoke box to the warmest part of the grill. Every gas grill has hot spots and cool spots. My hot spots tend to be in the back of the grill, while the front is cooler.

Preparing the Chicken
The chicken may be a little frozen if you just bought it. A quick way to thaw it out is to run luke warm water over it until thawed.
Remember: Respect food safety rules! Wash everything the chicken comes in contact with, including cutting boards, knives, counter tops, and hands!

Start soaking some cooking string too. You'll need to tie the chicken's legs and wings to keep them from flaring around. You'll want two pieces. One to go around the entire chicken to hold the wings close to the body, and the second piece, a little shorter, to hold the legs together and close to the body. You don't need to tie the string until the chicken is on the spits. But start soaking the string to prevent it from burning while on the grill.

Inside the chicken you'll probably find the neck, giblets, liver, heart, etc. Remove all this. You can use these for other recipes, especially soups. We won't be needing any of it for our recipe.

Prepare a simple baste, or use a rub. I like to use infused oils and liquid smoke. If you're going to do this, remember liquid smoke is very strong. Use only a small amount. I like to use 1 cup of garlic infused olive oil with 2 tsp of mesquite liquid smoke.

Tip: Brush the entire chicken with oil. Keep in mind the oil will likely cause flare ups. As long as the chicken is turning, you should be fine. Keep a water bottle handy for some of those more stubborn flames.

With the chicken oiled, you're ready to place it on the spits. This can be tricky, and you may want to enlist the help of a friend. I find it easiest with the chicken on the cutting board. It's very important to have the chicken balanced on the rotisserie bar. Typically one side will be heaver then the other which would cause strain on the rotisserie motor while it's rotating. 

 

Grilling

Make sure the flame on your grill is set to low. Place the smoke box with wood over a hotspot, but not directly under the chicken. Bring the chicken over the grill, and insert the rotisserie rod into the rotisserie motor.

Close the lid and allow the chicken to cook. Try not to poke and prod the chicken too often as this will release the juices. You can add more baste to the chicken, but allow it to cook for a good 30 - 45 minutes before adding more. Then add every 15 to 20 minutes.

Entire cooking time is 1 1/2 hrs to 2 hrs. The temperature of the chicken's breast should reach 165 degrees minimum. You may want to go as high as 180.

Once the chicken has reached its ideal temperature you'll have a juicy, falling off the bone, grilled chicken. It's said that rotisserie is a healthier way of cooking. Make sure you allow the chicken to sit for at least 5 minutes before cutting into it. 10 would be ideal if you can wait.

Other ideas
Try stuffing the chicken with orange slices, and using orange juice to baste the chicken for a completely different flavor. There are many possibilities. Just try playing around with them.