I did these a couple days ago.
Typical roadside chicken prep. I did substitute the juice from a couple limes for some vinegar and added some powdered ancho and cayenne. Cooked about 325°F for 2:25. They were 7 lb birds. The skin was not crispy but was very tasty. I suppose I would need to increase the heat near the end to get crispy. I like the way the rotisserie does them all the way around. I added some mesquite to the fire when I put them on as well. These only marinated for two hours and longer would probably be better.