2 tsp/10ml chili powder
Juice and grated rind of one lemo
1 tbsp/15ml olive oil
Mix chili powder, lemon, and olive oil.
Separate the skin from the chicken gently with your hand. Pour half of the chili lemon mix under the skin and rub it around. Rub the remainder inside and outside the bird.
Grill the chicken on the rotisserie for about an hour (done = 180F) on a hot barbecue (around 400F). Alternately, bake in the oven at 450F for an hour.
Serve with a green salad and some fresh-picked corn!