Marinade:

Remove the giblets and fat from the chicken. Rinse and pat dry with paper towels. Place the chicken in the plastic bag.
In a bowl, combine the orange juice concentrate, soy sauce, lime juice, cilantro, sesame oil, garlic, spices, and mix well.
Pour the mixture into the bag over the chicken, remove the air, and seal the bag.
Shake and turn the bag to distribute the marinade evenly over the chicken.
Refrigerate for 4 to 6 hours or more.

Glaze:

In a small saucepan, bring the lemonade and honey to a boil and simmer for 3 to 4 minutes. Remove from heat and stir in the butter, one piece at a time. Set aside.

Method:

Preheat the barbecue to high heat (260°C).
Remove the chicken from the bag and discard the marinade. Thread the chicken onto the spit according to the manufacturer’s instructions, making sure to balance it well.
Install the spit on the grill, turn on the motor, place a piece of aluminum foil under the chicken, and close the lid. Sear the poultry for 10 to 15 minutes.
Reduce the heat to medium (175°C) and continue cooking for about 1 to 1 1/2 hours, basting every 15 minutes. The chicken is ready when clear liquid runs from the thigh when pierced or when the meat thermometer inserted between the thigh or breast indicates (85°C).
Remove the chicken from the rotisserie carefully to avoid splashing. Cover with aluminum foil and let rest for 10 minutes.
Cut the chicken on a plate. Drizzle with the glaze.