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BBQ Peruvian Roasted Chicken Recipe

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This recipe for BBQ Peruvian Roasted Chicken, by , is from Kim's Kitchen 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Duerksen


1 whole chicken (about 4 pounds/1.8 kg)
1/4 c. white vinegar
3 Tbsp. white wine or apple juice
3 Tbsp. canola oil
2 Tbsp. garlic powder
2 Tbsp. paprika
4 tsp. cumin
2 tsp. black pepper
1 tsp. salt

Rinse and pat chicken dry; place in large ziploc bag.
Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper and salt. Mix well to form a paste.
Pour spice paste over chicken and coat chicken completely with mixture, rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavour the longer it marinates in the spice mixture. Do not marinate longer than 24 hours.
Preheat grill and prepare rotisserie. Place the chicken on the rotisserie and on the grill for approximately 1.5 hours at around 300 degrees. Test chicken for doneness by measuring the temperature in the thickest part of the thigh. Chicken is done once thigh meat reaches 175F.
Remove chicken from grill and place onto a large heat resistant cutting board. Carefully remove rotisserie rod and lightly tent chicken with aluminum foil. Let rest 10 minutes before carving.
(Chicken can be served with a dipping sauce: 1/2 c. mayonnaise, 2 Tbsp. mustard and 2 Tbsp. lime juice).




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