Peruvian roasted chicken

4 Servings

Ingredients

Quantity Ingredient
2½ tablespoon Garlic powder
1 tablespoon Plus
1 teaspoon Ground cumin
4 tablespoons White vinegar
2½ tablespoon Paprika
2 teaspoons Freshly ground black pepper
3 tablespoons White wine
3 tablespoons Soya or canola oil
¾ teaspoon Salt
1 Chicken, 3-4 pound
1 Lemon, Juice of, mixed with:
1 quart Cold water

Directions

Recipe By : from - El Pollo Restaurant, NY 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 in half lengthwise and broil for 30 to 40 minutes, basting with marinade every

10 minutes.

Posted to Recipe Archive - 02 Mar 97 by ted by: Syber12@... on Mar 2, 9.

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