With the rotisserie set up I like to spin two chickens over direct heat with the lid on, vents top and bottom open.
Two 2 kilo chickens with a slight rub over direct heat for about an hour.
The advantage of direct heat is quicker cook time and most importantly the smoke of the fat hitting the coals.
The smoke is the key; more so than any rub or marinade.
Give it a go; it'll paddle whack your taste buds and leave you satisfied like a spanked groom on his honeymoon night.