Combine the marinade ingredients in a large bowl.
Truss the chicken with butcher’s string (see preceding page). Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly, place in a large bowl, starting with the breast side facing down, and marinate in the refrigerator for 2 to 4 hours, turning the bag once or twice. Allow the chicken to stand at room temperature for about 30 minutes before barbecuing. Prepare the barbecue for indirect cooking at 200°C (400°F), with the outside burners on medium to high and the middle burners turned off.
Whisk the glaze ingredients together in a small saucepan over a medium-high heat, then bring to the boil, reduce the heat and simmer for about 5 minutes until you have about 250 ml (8 fl oz) remaining. Reserve half of the glaze to use as a sauce.
Remove the chicken from the bag. Wipe off most of the marinade and discard the marinade. Following the barbecue’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place and turn on the motor. Place a large disposable foil tin under the chicken to catch drippings and pour about 250 ml (8 fl oz/1 cup) of warm water into the tin. Barbecue the chicken over indirect medium heat for 1 to 1¼ hours, with the lid closed but brushing the chicken with the glaze a few times during the last 30 minutes of cooking, until the internal temperature reaches 77°C (170°F) in the thickest part of the thigh (not touching the bone).
When the chicken is fully cooked, turn off the rotisserie motor and, wearing insulated mitts, carefully remove the spit from the barbecue. Tilt the chicken upright over the disposable foil tin so that the liquid that has accumulated in the chicken’s cavity pours into the tin. Slide the chicken from the spit on to a chopping board. Allow it to rest for about 10 minutes before carving into serving pieces. Serve warm with the reserved sauce.