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1
Place butter, herbes and salt in small bowl, mash with fork until blended to a thick, granular paste.
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2
Starting at neck of each chicken, carefully run fingers under skin of breasts to loosen.
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3
Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen.
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4
Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken.
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5
Truss chickens by tying legs together and tying wings flush to sides.
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6
Enclose chickens in extra-large resealable plastic bags.
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7
Chill at least 6 hours.
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8
Remove spit from rotisserie attachment and prepare barbecue (medium-high heat).
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9
Thread chickens on spit, pushing close to center.
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10
Reattach spit to motor.
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11
Place shallow disposable foil pans under chicken for drips.
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12
Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature.
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13
Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat.
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14
Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes.
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15
Turn off grill, but do not open.
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16
Let chickens rest in covered grill for 10 minutes.
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17
Slide chickens off spit and onto platter.
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18
Cut each chicken into 6-8 pieces and arrange on platter.
