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Ingredients Jump to Instructions ↓

  1. Peruvian Roasted Chicken

  2. 2 1/2 tablespoons garlic powder

  3. 1 tablespoon plus 1 tsp ground cumin

  4. 4 tablespoons white vinegar

  5. 2 1/2 tablespoons paprika

  6. 2 teaspoons freshly ground black pepper

  7. 3 tablespoons white wine

  8. 3 tablespoons soya or canola oil

  9. 3/4 teaspoon salt

  10. 3 - 4 pound chicken

  11. 1 lemon, mixed with

  12. 1 quart cold water

  13. In medium-size bowl, mix first eight ingredients. Wash chickens

  14. thoroughly with lemon water and remove excess fat from inside

  15. chickens. With a large carving fork, poke deep holes all over

  16. chicken, including under wings. Rub the marinade thoroughly inside

  17. 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

  18. refrigerator. Remove chicken from bag and dilute marinade left

  19. behind in bag with a Tablespoon of water. Place chicken on a

  20. 45 to 55 minutes. If

  21. 30 to

  22. minutes, basting with marinade every 10 minutes.

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