Step 1

Mix the Spanish Smoked Paprika rub ingredients in a small bowl. Sprinkle the chicken with the rub, inside and out, patting it onto the chicken to help it stick. Gently work your fingers under the skin on the breast, then rub some of the spices directly onto the breast meat. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature until it is time to grill.

Step 2

If you’re planning ahead, use the rub as a dry brine. Four to twenty-four hours before cooking, rub the chicken, put it in a baking dish, and let it rest in the refrigerator. One hour before cooking, remove it from the refrigerator to let it warm up a bit, then continue with trussing.

Step 3

Set the grill up for indirect high heat with the drip pan in the middle of the grill. For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles in the charcoal baskets on the sides of the grill, and put the drip pan in the middle, between the baskets.

Step 4

Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour.

Step 5

Remove the chicken from the rotisserie spit and remove the twine trussing the chicken. Be careful – the spit and forks are blazing hot. Let the chicken rest for 15 minutes, then carve and serve.