 |
Peruvian Roasted Chicken Recipe | |
Chicken | |
|
Ingredients:
(Serves 4, double the recipe for 8) 2 1/2 tablespoons garlic powder 1 tablespoon plus 1 teaspoon ground cumin 4 tablespoons white vinegar 2 1/2 tablespoons paprika 2 teaspoons freshly ground black pepper 3 tablespoons white wine 3 tablespoons soya or canola oil > teaspoon salt 1 3 to 4 pound chicken Juice of 1 lemon, mixed with 1 quart cold water
Directions:
In medium sized bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a large carving fork poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a tablespoon of water. Place the chicken on a rotisserie spit and roast at a medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes. | |