Peruvian Roasted Chicken


2 1/2 tbsp garlic powder
1 tbsp 1 tsp ground cumin
4 tbsp white vinegar
2 1/2 tbsp paprika
2 tsp freshly ground black pepper
3 tbsp white wine
3 tbsp soya or canola oil
3/4 tsp salt
1 3 4 lb chicken
juice of 1 lemon, mixed with 1 qt cold

How to prepare

In med size bowl, mix first eight ingredients. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. With a lg carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a lg 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 Tbsp of water. Place chicken on a rotisserie spit, and roast at med heat for 45 to 55 min.. If broiling, cut chicken in half lengthwise and broil for 30 to 40 min., basting with marinade every 10 min.. Serving Size : 4 Recipe By : from El Pollo Restaurant, NY.

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