Sprinkle chicken with salt and pepper. Arrange on rotisserie skewer and truss to keep legs and wings close to the body. Place chicken about 8 inches above coals. Place a drip pan under chicken to prevent flare-ups.
Allow chicken to cook for about 1 hour. Combine remaining ingredients in a saucepan; bring to a boil or heat on grill. Brush sauce over chicken. Continue rotating over hot coals, brushing with the sauce every 10 or 15 minutes.
Cook for about 1 hour longer, or until chicken is tender and cooked through.
1 roasting chicken (about 5 pounds)
salt and pepper
1/4 cup molasses
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sherry
1 teaspoon garlic powder