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.
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Submitted 6/13/05.
Source: Gail's recipe swap
Submitted By: Meryl
starmer@prodigy.net
Peruvian Roasted Chicken