Step 1: Wash the bird inside and out, and then pat dry.

Step 2: Sprinkle the chicken liberally with the salt, pepper, and garlic powder, rubbing it onto the skin with your hands, and even inside its cavity. You can do this right before you begin roasting, or the night before (allowing the rub to penetrate and flavor the bird inside the refrigerator).

Step 3: Take two stalks of lemongrass, carefully peel their leafy outer layers off in lengthwise strands, then fold the stalks into three even sections. Take the strands and use them as makeshift twine to wrap the folded stalks individually into compact bundles.

Step 4: Insert the bundles inside the bird’s cavity. Truss the chicken to make it compact for cooking.

Step 5: Prepping the grill for rotisserie roasting: Place two mounds of lit coals on opposite sides of the grill, keeping the center empty, for classic modified two-zone grilling. Place a drip pan in the empty area between the two mounds.

Step 6: While waiting for the heat to reach medium-high heat, configure your grill for rotisserie mode.

Step 7: When the coals are up to temperature, carefully run the rotisserie spit through the trussed chicken, position the bird in the middle, and secure both sides. Insert the spit within the rotisserie unit, and turn it on. Close the lid and open the grill’s dome vent all the way. The total cooking time is about 1½ hours.

Step 8: Replenish the coals after 1 hour to maintain the temperature.

Step 9: After the 1½ hours, insert a digital thermometer in the thickest part of the thigh and measure its internal temperature. You want it to be between 170 to 180 degrees.

Step 10: When cooked, carefully remove the bird from the spit, place on a platter and cover loosely with tin foil, then let rest for about 10 minutes.

Step 11: Serve warm with gravy.