The advantage of Kikok chickens is that they have more space to roam and are fed at least 50% maize (it is also ensured that they do not receive genetically modified feed). The feeding can also be seen in the color of the chicken. For me, the factors mentioned above definitely justify the extra price for Kikok chickens.
Clean the chicken and rub it with a little (not too much) olive oil. Sprinkle the chicken all over with the Magic Chicken Rub.
Prepare the Monolith to 180 - 190 degrees indirect heat (do not set the temperature too high, otherwise the paprika powder will burn and turn black).
Place the chicken on the central skewer of the rotisserie and insert into the rotisserie.
The cooking time can be roughly estimated at approx. 1 hour per kilo. The Kikok chicken has a thermometer in the breast. This pops out when the breast (which is the thickest part of the meat) has reached the core temperature (otherwise the core temperature should be around 75 degrees). The chicken can then be taken off the spit and should be eaten as quickly as possible.
If you want a little more smoky flavor, you can smoke the chicken twice with apple wood pellets during the time on the grill.
