Remove your chicken from the packaging and pat dry with a paper towel to remove the moisture. Leave uncovered overnight in the fridge or add the baking powder to your dry rub and let it sit for a few hours in the fridge to soak up the moisture so the skin gets nice and crispy. Coat the whole chicken (top/bottom and under skin if desired) with the BBQ seasoning listed or of your choice.

Follow the video guide above to help you tie your chicken so the wings and legs are secure before adding to the spit.

Secure your chicken to the spit by placing the spit through the cavity of the chicken and use a bowl (pictured above) to help you balance and center the chicken's weight over the spit while attaching the forks. Tighten and set it aside.

Preheat your grill to medium heat (450 F range) and set your rotisserie motor to medium speed. Cook your chicken roughly 1.5 hours or so. It should reach a final internal temperature of 165 F.

Remove the chicken carefully off the spit and tent with foil for 10-15 minutes before removing the twine and slicing the chicken into servable pieces.