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4. Remove the chicken from the bag. Wipe off the marinade and discard. Following the grill’s
instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and
turn on the motor. Grill the chicken over indirect medium heat, with the lid closed, until the
juices run clear when a thigh is pierced in the thickest part, or until an instant-read
thermometer inserted into the thickest part of the thigh (not touching the bone) registers 160°
to 165°F, 1 to 1¼ hours. During the last 30 minutes, brush the chicken with the glaze a few
times.
5. When the chicken is fully cooked, turn off the rotisserie motor and carefully remove the spit
from the grill. Tilt the chicken, cavity end down, over the foil pan so the liquid that has
accumulated inside the bird empties into the pan. Gently loosen the chicken from the spit and
slide it onto a cutting board. Let rest for 10 minutes (the internal temperature will rise 5 to 10
degrees during this time). Cut the chicken into serving pieces. Serve warm with the reserved
sauce.