1 whole chicken (about 4 pounds)2 tablespoons of paprika1 tablespoon of salt1 tablespoon of garlic powder1 tablespoon of dried oregano1 teaspoon of ground black pepper1/4 cup of olive oil1/4 cup of white wine1 lemon, juiced
Directions
In a small bowl, mix together the paprika, salt, garlic powder, dried oregano, and black pepper.
Pat the chicken dry with paper towels and rub the spice mixture all over the chicken, making sure to get it into all the nooks and crannies.
Place the chicken in a large resealable plastic bag and add the olive oil, white wine, and lemon juice. To distribute the marinade evenly, close the bag and massage the chicken.
Place the chicken in the refrigerator and let it marinate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any lingering marinade.
Place the chicken on the rotisserie spit and secure it tightly. Start the rotisserie and cook the chicken for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the spit and let it rest for about 10 minutes before carving.
Serve with your favorite sides, such as roasted potatoes, grilled vegetables, or a salad.