Name: Peruvian Rotisserie Chicken Recipe | Grilling
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 4 h 25 min
Yield: 4
Cuisine: Latin American, South American
Ingredients: 4 tablespoons ground cumin; 2 1/2 tablespoons garlic powder; 2 1/2 tablespoons paprika; 2 teaspoons fresh ground black pepper; 3/4 teaspoon salt; 4 tablespoons white vinegar; 3 tablespoons white wine; 3 tablespoons canola oil; 1 (3 to 4 pound) roasting chicken; Juice of 1 lemon mixed with 1 quart cold water

Peruvian Rotisserie Chicken Recipe | Grilling

[Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving...

4 hr 25 min total 40 min prep 1 hr 45 min cook 4 1253 cal

Instructions

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1 Mix together the cumin, garlic powder, paprika, black pepper, salt, vinegar, wine, and oil in a small bowl to form a paste.
2 Wash the chicken thoroughly with lemon water and remove any excess fat. Rub the paste all over the inside and outside of the chicken, including under the skin. Place the chicken in a large Ziploc bag and let marinate in the refrigerator for at least 2 hour, but preferably overnight.
3 Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Remove the chicken from the rotisserie and let rest for 15 minutes, then carve and serve.