Peruvian Roasted Chicken
By: Anonymous
Published: Friday, December 11, 2009 - 11:23pm

Ingredients




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
3/4 teaspoon Salt
1 pound x Chicken, 3-4
1 Lemon, Juice of, mixed with:
1 quart Cold water

Preparation

1 In medium-size 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 chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken i 2 9.