Ingredients:

• 20 whole chickens (approximately 1.5–2 kg each, cleaned and ready to grill)

• Olive oil or melted butter (to brush the chickens)

• 2–3 tablespoons of salt (to taste)

• 1–2 teaspoons of ground black pepper

• 2 teaspoons of sweet paprika (or smoked paprika for a deeper flavor)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme (you can use rosemary or a mix of dried herbs instead)

• 1 teaspoon cumin (optional, for a more exotic flavor)

• Juice of 2 lemons

• 4–5 garlic cloves, chopped or crushed

• A few sprigs of fresh herbs (rosemary, thyme, or any you prefer)

• 2–3 tablespoons of vinegar (white or apple cider)

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Preparation:

1. Prepare the Chickens:

• Wash and dry the chickens: Make sure the chickens are well cleaned and patted dry with paper towels. This helps the skin become crispier.

• Marinate the chickens: In a large bowl, mix the olive oil or melted butter with lemon juice, chopped garlic, dried herbs (thyme, cumin, paprika, etc.), salt, pepper, and vinegar. Stir well to create a marinade.

• Coat the chickens: Generously rub the marinade all over the chickens, including under the skin and inside the cavity.

• Let them rest: If possible, let the chickens marinate for at least 2 hours in the fridge (or preferably overnight) to absorb the flavors.

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2. Prepare the Charcoal:

• Set up the grill: Place enough charcoal in the grill to cover the base. Light the coals and let them burn until they’re covered with a layer of white ash — this means they’re ready.

• Maintain medium heat: Make sure the heat is high enough to brown the chickens but not so strong that it burns them on the outside while staying raw inside. Try to maintain a temperature between 180–200°C (350–390°F).

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3. Grill the Chickens:

• Mount the chickens: Securely place the whole chickens onto the metal spits or skewers used for rotisserie cooking. Make sure they are tight and won’t slip.

• Cook slowly over the coals: Place the chickens over the coals. Rotate them every 20–30 minutes to cook them evenly. The total cooking time will be around 1.5 to 2 hours depending on the size of the chickens and the heat.

• Check for doneness: If you have a meat thermometer, the internal temperature should reach 75°C (165°F) in the thickest part of the thigh or breast.

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4. During Grilling:

• If you like, brush the chickens with more marinade or a mix of melted butter and lemon juice every 30 minutes to keep them juicy and flavorful.

• If the coals get too hot, move the chickens a bit farther from direct heat or control the fire by adding a bit of charcoal at a time.

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5. Serve:

• Once the chickens are fully cooked and golden brown, carefully remove them from the spits and let them rest for a few minutes.

• Cut into portions or serve whole, as desired.

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Optional Side Dishes:

Pair this delicious grilled chicken with roasted potatoes, fresh salads, homemade sauces (like garlic sauce or spicy salsa), or steamed rice.