I just sprung for a new 4 burner CharBroil to replace my ancient Ducane. I got a rotisserie attachment for it, and would like to see some recipes for marinades that you folks prefer when you "burn your birds on the rotating spit."
For rotisserie chicken, I buy the Cajun butter injection from cabelas. Then, coat under the skin lightly with salt pepper, garlic and brown sugar.. Then lightly sprinkle paprika. Make sure to put a light coat of olive oil or Pam before adding the dried ingredients