Chickens and turkey should reach an internal temperature of 165℉.
Preheat the oven to 400℉.
Rinse the chickens and remove the innards and neck bone. Pat the chicken dry with a paper towel.
Place the chickens on the rotisserie bar. Using oven-safe twine, tie the legs and wings to the chicken.
Season the chickens liberally with the cajun seasoning.
Place the chickens on the rotisserie attachment of the grill and cook for 30 minutes. Start basting the chicken every 30 minutes until you have cooked the chicken for a total of about 2 hours - 2 hours, 10 minutes until the internal temperature of the chicken reaches 165℉. (if cooking a turkey, cook for 2.5 to 3 hours.)
Remove the chicken from the rotisserie attachment and allow the meat to rest for about 15 minutes. Cut the chicken into desired size pieces.
In a medium-sized saucepan, combine the pomegranate juice, sugar, and lemon juice. Cook over medium heat until the mixture starts to simmer. Reduce the heat to low and cook for about 30-45 minutes until the juice starts to thicken. (The mixture will become thick and coat the back of a spoon.)