Cup of Yum
1. Tuck the wing tips under the chicken body. Tie the legs together with kitchen twine.
2. In a bowl combine red chile sauce, pepper, oregano, and honey.
3. Rub about 1 cup of the mixture all over the chicken (reserve the rest for the sauce at the end).
4. Using your fingers, carefully loosen the skin from the breast and legs and massage the mixture under the skin.
5. Season the chicken generously with salt and pepper. Sprinkle with paprika to get a reddish color and crispy crust. Roast or grill chicken according to directions below.
6. Add the remaining sauce to the saucepan and stir until well combined. Boil over high heat until slightly thickened, about 10 minutes. Season with salt and pepper, to taste.
7. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
8. Carve the chicken and serve with the chile honey glaze alongside.

Rotisserie oven:

1. Place the chicken upright, with the legs pointing down, on the roasting rack of an electric rotisserie according to the manufacturer's instructions. Set the roasting rack inside the drip tray, and then transfer to the rotisserie. Roast at 400 degrees F. according to the manufacturer's instructions, about 55 minutes.

Grill:

1. Set up grill for indirect grilling. Clean and lightly oil hot grates.
2. Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat).

Roast:

1. Preheat oven to 375 degrees F.
2. Place chicken breast-side up in a roasting pan or large ovenproof skillet.
3. Roast the chicken for 45 minutes uncovered. Tent lightly with aluminum foil and bake for an additional 45 minutes until it has finished cooking.
4. To test for doneness, insert into the thickest part of the breast, away from the bone, registers 160 degrees F. and the thigh registers 170 degrees F.