Grilled Chicken (Sunday Style)

Soak the chicken in the vinegar, as it is essential for bringing out the flavor of the meat.

Apply the seasoning all over the surface of the chicken, both on the top and bottom sides.

Fold the wing tips backward.

Use butcher's twine to tie the chicken thighs together.

Secure the seasoned chicken onto the rotisserie spit.

Position the spit on the grill over high heat embers, ensuring it rotates continuously.

Once roasted and golden brown, remove the chicken from the spit.

Slice the chicken breast and serve it as a main course alongside macaroni, mayonnaise, rice, and crunchy farofa (toasted cassava flour).