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Herb-Glazed Chicken

2 2-1/2 to 3-pound whole chickens
1/2 cup cooking oil
1/4 cup light corn syrup
1/4 cup finely chopped onion
1 bsp. lemon juice
1 tsp. dried oregano, crushed
1 tsp. caraway seed
1/2 tsp. salt

Salt chicken cavities. Skewer neck skin to back of chickens. Mount one chicken on spit rod. Repeat with second fork and chicken. Add a third holding fork, pressing tines into meat; test balance. Place medium-hot coals around drip pan. Attach spit; position drip pan under meat. Turn on motor,; lower hood or cover with foil tent. Grill chickens over medium-hot coals till tender, 1 1/2 to 1 3/4 hours. Position drip pan under meat. Meanwhile, combine remaining seven ingredients brush over chicken occasionally last 30 minutes. Serves 6 to 8.