Homemade Better Than Swiss Chalet Chicken

On an extended stay out of Canada we started having a craving for the magic that is Swiss Chalet chicken. I know it's a chain and I hate chain restaurants but as a Canadian this one gets a pass. There's just something about it that makes me feel like if I don't have it I've done my country a disservice. So, I started doing research and came up with the following like to Bea's Swiss Chalet Style Rotisserie Chicken Marinade: http://www.food.com/recipe/beas-swiss-chalet-style-rotisserie-chicken-marinade-415018

The first time I made it I followed the recipe pretty closely but since I don't buy soup mix I had to substitute, choosing V8 instead. It was great, very close but I decided it needed some changes, not necessarily for authenticity but because I wanted a slightly different taste. What I've come up with is, in my opinion better than the original. We need to invite some people over at some point who are familiar with the original to get a good opinion, though we've recently done the Festive Special (with Toblerone, not Lindt!) for guests and it seemed well reviewed:

We did use a packet of the sauce mix but did do homemade stuffing and Rach made the bread.

So... on to the chicken:
In a stainless steel container or bag with container combine:
3 cups Spicy V8

2 cups water

2 tbsp vegetable oil
1.5 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried shallots
1 tbsp kosher salt
2 tsp brown sugar
1 tsp thyme
1 tsp freshly ground pepper
1/2 tsp ginger
1/2 tsp savory
1/2 tsp paprika
1/2 tsp dry mustard
1/2 tsp allspice
Mix thoroughly

Add:
1 5-6 lb washed whole chicken

If the liquid doesn't cover the whole bird add water and V8 in a 4:1 ratio until you are able to cover the chicken.

Let the chicken sit in the brine, refrigerated, for up to 24 hours. If you're brining for 6 or less hours stab the chicken a few times so the brine can get in.

Remove the chicken from brine and coat lightly with a rub of:
2 parts brown rice flour
1 part hot paprika
1 part thyme
and a dusting of salt and pepper

You will probably want to fire up the grill at this point, high heat beside the bird, burner off directly below.

Next up, remove a 355 mL can of beer from the fridge and drink approximately 160 mL. Get your beer can chicken holder out and assemble - I usually actually do this before applying rub but it might be easier to apply the rub if the chicken isn't standing upright with 195 mL of beer in it.

Now, with that assembled and hopefully with your grill running around 400 degrees, put that chicken on and remember, not over direct heat.

And finally, the most important part, turn the chicken 90 degrees every 5-10 minutes to ensure even cooking. Believe it or not, after 50-60 minutes, this thing will be done and then it's just cutting and eating.