Chipotle Lime Honey Rotisserie Chicken

Marinated overnight then slow rotisserie over charcoal. Turned out great, I couldn’t finish carving(like an animal) before digging in. Tried to keep the fire around 300, took about 2hrs. I just followed the Meater to 165°. Marinade was olive oil, fresh lime, chipotles in adobo, honey, garlic, onion, salt, pepper, cumin, and a splash of white vinegar blended smooth. Vacuum sealed in the fridge overnight. Basted with remaining marinade throughout the cook.