Rotisserie Cajun Chickens on a Gas Grill with Charcoal

Method

1. 1Set the cast iron charcoal tray above the gas burner, light the charcoal with the burner, then turn the gas down or off once the coals are lit.
2. 2Add wood chunks or pellets on top of the charcoal for clean smoke.
3. 3Season both chickens all over with Maritime Madness Louisiana Cajun dry rub.
4. 4Truss the chickens onto the rotisserie spit and set them spinning over the gentle charcoal heat.
5. 5Cook low and slow for about an hour and twenty minutes, until the chickens reach 165°F internal.
6. 6Rest briefly, carve, and serve juicy, smoky rotisserie chicken.

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