Prep Time: 10 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- 2 (4 pound) whole chickens
- 2 onions, quartered
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
Preparation:
Mix together paprika, salt, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small mixing bowl. Remove giblets from chicken and discard. Rinse chicken cavity thoroughly, and pat dry. Rub chickens both inside and out with spice rub, and place 1 onion into the cavity of each. Place in resealable bags and refrigerate for 4 to 6 hours.Preheat grill, truss chickens and secure onto rotisserie rod. Cook chickens for 3 1/2 to 4 hours on indirect medium low heat, or until internal temperature reaches between 170 to 180 degrees. Remove chickens and let stand for 10 minutes before carving.
