Pronto/Vincent’s Lemon Garlic Rotisserie Chicken Recipe?

The Pronto near my house shut down and i was wondering whether any current or former Pronto or Vincents crew members would be willing to share the secret to the amazing rotisserie chicken. Really just wondering about the brining regime (which I suspect is important), the cooking time/temp and the final internal temp at which you remove the birds from the rotisserie. I don’t want anyone to violate any NDAs but the info would be appreciated if you can share it.