Rotisserie-Style Chicken

Ingredients:

3 -2 1/2 pound chickens
2 large cloves garlic, minced
4 teaspoons salt
1 teaspoon onion powder
1 teaspoon paprika (sweet red pepper powder)
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon chicken seasoning spice mix
1/2 teaspoon garam masala
1/4 cup fresh lemon juice
3 onions, quartered

Preparation:

• Rinse chicken and pat skin dry with a paper towel.
• Mix all dry spice ingredients in a small bowl.
• Rub garlic and lemon all over chickens. Sprinkle all of the spice mixture over skin and inside cavity of chicken also. Rub into the skin well covering all parts of the chicken. Put onion pieces in the cavity of the chickens.
• Place each chicken in a plastic bag along with any juices that may have accumulated in your bowl while rubbing the chicken. Try to get all the air out of the bag and place in the coldest part of your refrigerator overnight.
• Preheat the oven to 250 degrees (120 C). Put chickens in a roasting pan and bake for 3 hours, uncovered. Basting the chickens every so often is optional but helps give the chicken a golden brown skin. If you can easily pull the tip of the wing off the chicken, it's ready.

Tips:

I use smaller chickens. If using larger chickens, like 4-pound chickens, the marinade is enough for 2 chickens and cooking time will increase to 5 hours.

You can play with the spices adding whatever your family likes. The most important ones are salt, paprika (helps give it that golden brown color), pepper and the garlic and onion. For western flavor, I sometimes eliminate the Asian spices and just use ground thyme and rosemary.

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