Clean and rinse the chickens thoroughly. Pat them completely dry using paper towels. Removing moisture helps the skin crisp up better during cooking.

Place the chickens on a cutting board.

In a mixing bowl, combine:

Smoked paprika

Chili powder

Cayenne pepper

Black pepper

White pepper

Garlic powder

Onion powder

Dried thyme

Sea salt

Allspice

Olive oil

Mix everything well until it forms a thick paste-like rub.

Gently slide your fingers between the chicken skin and breast meat. Carefully loosen the skin without tearing it. Do the same on the underside.

This step allows the spice rub to penetrate deep into the meat.

Inside the cavity

Under the skin

All over the outside of the chicken

Make sure it is evenly coated for maximum flavor.

Stuff each chicken cavity with:

Chopped onions

Lemon slices

This adds moisture and fresh citrus flavor during cooking.

Tie the legs together and secure the wings close to the body. Trussing ensures even cooking and helps the chicken rotate properly.

Place the chicken securely on the rotisserie spit.

Cook for 1 hour 20 minutes or until the internal temperature reaches 165°F (74°C) at the thickest part where the leg meets the breast.

Switch the machine to “no heat rotate” and let the chicken rest for 10 minutes.

Resting helps retain juices and improves texture.

Carve and serve with your favorite side dishes.