In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (2), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.