Sunday Rotisserie Chicken

Peel and finely mash three cloves of garlic using a mortar and pestle or a food processor.

Add oregano and salt (grilling salt, coarse, or fine) to the processed garlic and mix well to create the seasoning blend.

Wash the chicken and generously apply vinegar all over it.

Distribute the prepared seasoning over the entire surface of the chicken, ensuring it penetrates the top and bottom.

Fold the chicken wings backward and use butcher's twine to tie the legs firmly together.

Secure the chicken onto the rotisserie spit.

Position the spit on a grill over high heat coals and let it roast, rotating, for approximately 1 hour to 1 hour and 20 minutes, until completely cooked through.