A great way to spice up an otherwise boring rotisserie chicken? Give it the Creole Latin Spice kick from Certified Creole BBQ!

Instructions

1. Rinse and pat dry chicken. 
2. Trim access fat and skin. 
3. Apply coating of olive oil to all sides of the chicken. 
4. Add Sazon, Creole and adobo seasonings. 
5. Add twine and knot the legs and also the wings over the breast. 
6. Add chicken to rotisserie rod and lock in using the rotisserie forks. 
7. Then Sprinkle fresh parsley or cilantro flakes on to the chicken. 
8. Slice onion and place on to a hook. 
9. Heat grill with lump charcoal: When coking over an open fire I don’t cook at specific temperature. I begin with an equivalent of a 1⁄2 chimney full of lump charcoal and monitor the fire by feel. I place the charcoal in the middle of the grill in the back. As the charcoal burns I add pieces as the cook goes along. 
10. Place rotisserie chicken in the grill along with the onions. 
11. Roast chicken until internal 165°. 
12. Remove chicken and onions from the grill. 
13. Allow to rest for 15 minutes. 
14. Slice and enjoy!