Honey Barbecued Chicken
BASTING SAUCE:

6 tablespoons of honey (8 tbsp. if necessary)
3 tablespoons of  tarragon or white wine vinegar
1 teaspoon of curry powder
1 teaspoon of dried tarragon
two 3 pound chickens
Salt and pepper

In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans, filled with water or stock (you can also add a splash of white wine on the lava rocks). Preheat the barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath. Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185 ºF.   Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving. Serves 6 to 8.