1. Marinate whole chickens. In a medium-sized mixing bowl, whisk together ingredients from yogurt to lime juice. Place entire chickens on a cutting board and lather with yogurt marinade until fully coated. Transfer chickens into an extra-large Ziplock bag or container and marinate between 4-8 hours.
2. Prepare rotisserie. Connect the rotisserie motor attachment to the grill and plug it in. Remove cooking grids and warming rack.
3. Secure both chickens in place on the rotisserie spit between the two spit forks provided. Position counterbalance on the spit for even rotation. Insert the spit into the rotisserie motor slot and rest on the grill casting slots.
4. Place a large drip pan on the stainless-steel vaporizers directly below the chickens. Turn the rotisserie burner to medium-low and switch on the rotisserie motor.
5. With the lid closed, cook the chickens for approximately 1 hour until golden and juices run clear. Check the internal temperature every 15-20 minutes until a thermometer reads 74°C (165°F) when inserted into a leg. The grill temperature should also hover around 191°C-204°C (375°F-400°F) throughout the cook.
6. Once cooked, stop the rotisserie motor and remove the spit from the grill using Broil King’s Leather Grill Gloves.
7. Carefully remove chickens from the spit and transfer to a cutting board to cool slightly. Cut into servable pieces and serve with your favourite sides.

Recipe Styling & Development by Jannell Lo