This is from a recipe book called "Recipes for Summer Days".

2 (3 1/2 lb.) frying chickens
Salt and freshly ground pepper
1/4 c. vegetable oil
2 tsp. sesame oil
2/3 c. soy sauce
6 tbsp. honey
6 tbsp. dry sherry
4 cloves garlic, minced
2 tsp. finely grated fresh ginger or 1 tsp. ground ginger
1 tsp. salt

Remove all fat and wing tips from chicken. Sprinkle inside of chicken with salt and pepper. Prepare chicken for rotisserie by trussing wings and legs t body with skewers and string. Introduce spit through body cavity and secure with clamps. Roast over medium-low heat with coals pushed to sides of grill. Place drip pan directly under chicken.

Roast for 1 hour and 20 minutes or until done. Meanwhile, combine remainder of ingredients and cook in saucepan for 5 minutes. During last 20 minutes of roasting; brush chicken with marinade every 5 minutes. Remove from spit and let cool 10 minutes before carving into serving pieces.