Truss chickens and secure on a spit.
Combine the remaining ingredients and brush all over the chickens.
Turn chickens slowly over the grill about 6 inches from medium-hot coals, basting with the oil mixture every 15 minutes.
Grill about 1 1/4 hours.
When done, the juices will run clear when the thickest part of the thigh is pierced with a skewer.