Peruvian Roasted Chicken

By MaryEllen

This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Known as Super Chicken, El Pollo Rico, or Peruvian Chicken, this is a tasty way to make a bird with enough flavor to satisfy most everyone.
This can also be made with chicken parts and baked in the oven.
Reviewers have let it marinate for up to 3 days.

Ingredients

• 1 whole chicken (about 4 pounds/1.8 kg)
• 1/4 cup/60 mL white vinegar
• 3 tablespoons/45 mL white wine
• 3 tablespoons/45 mL canola oil
• 2 tablespoons/30 mL garlic powder
• 2 tablespoons/30 mL paprika
• 4 teaspoons/20 mL cumin
• 2 teaspoons/10 mL black pepper
• 1 teaspoon/5 mL salt
• juice of 1 lemon
• 1 quart/950 mL cold water

Preparation

Step 1

Preparation

Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. 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 flavor the longer it marinates n the spice mixture. Do not refrigerate more than 24 hours however.

Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup/120 mL of mayonnaise with 2 tablespoons/30 mL mustard and 2 tablespoons/30 mL lime juice.