2 (4 pound) whole chickens
2 onions, quartered
4 teaspoons salt
2 teaspoons paprika
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Mix together paprika, salt, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small mixing bowl. Remove giblets from chicken and discard. Rinse chicken cavity thoroughly, and pat dry. Rub chickens both inside and out with spice rub, and place 1 onion into the cavity of each. Place in resealable bags and refrigerate for 4 to 6 hours.

Preheat grill, truss chickens and secure onto rotisserie rod. Cook chickens for 3 1/2 to 4 hours on indirect medium low heat, or until internal temperature reaches between 170 to 180 degrees. Remove chickens and let stand for 10 minutes before carving

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