1. Tie chicken legs and wings to hold in place while rotating and place in zip lock bag. Add seasoning and half gallon cold water to bag.
2. Place in pan and put in refrigerator for minimum of 1 to 2 days, 3 days is optimal. (Pan protects from bag leaking)
3. Remove chicken from bag, do not rinse and save excess seasoning from the brine.
4. Place chicken in pan and pour brine over top and rub in the extra seasonings.
5. Set grill to 450˚F.
6. Place brined chicken on rotisserie spit rod and secure both ends.
7. Rotisserie for 75 to 90 minutes until internal temp of breast reaches 155˚F.
8. Spritz with apple juice every 15 minutes.
9. Remove spit rod with chicken from grill and let rest until the breast reaches 165˚F.
10. Remove from spit rod, carve, and serve.
