Instructions: Rub inside of chickens with salt and pepper. In a bowl combine orange juice, oil,salad dressing, and soy sauce; rub mixture on chickens, inside and out. Peel oranges, spiral fashion, keeping skins in one strip. Cut orange segments into small pieces and place inside of chickens. Truss chickens securely with string. Place on outdoor grill rotisserie rod, securing with forked holders. Place spiral orange peels around chickens, holding in place with toothpicks. Broil on rotisserie about 1 hour or until juices run clear with no hint of pink when thigh is pierced, basting constantly with sauce.

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