There was a plentiful supply when house roofs were replaced and they burned well. Remove the chicken from the oven, put it on the rotisserie and barbeque it for the last half hour of cooking time. Brush several times with this dressing or a barbeque sauce of your choice. I even cook chicken parts this way, cooking the whole chicken first then jointing it and finishing it on the barbeque, as I find it so much more tender and juicy. Because a wood fire often flames up, the fire has to be controlled by sprays of water occasionally.
Coals work equally well, probably with less flare-ups.
I am currently experimenting with Preserved Melon Rind as we have the sweetest seedless watermelons at the moment. I decided that, rather than throw away the rind, I would try this. If it comes out, I'll let you know.