Moroccan Spiced Chicken

1 T paprika
2 t cumin
1t cinnamon
1 t ground ginger
salt & pepper
4 t lemon juice
4 t olive oil

4 lb chicken

Honey Glaze

1 1/2 T butter, melted
1 1/2 T honey

Mix together all the ingredients for the rub creating a paste. Truss chicken, put on rotisserie & coat with spice rub. Cook over indirect heat at about 300 F (your grill may have special instructions on which burners to use with a rotisserie). Cook until about 1/2 hour of cooking time left, for us that was one hour. Mix together the honey & butter for the glaze. Then brush the chicken with the glaze a couple times during the last 1/2 hour. Let rest for 5 - 10 minutes before carving.