Peruvian Roasted Chicken

You could probably do this in the oven with good results. I mix the paprika with half smoked and half regular. Known as Super Chicken, El Pollo Rico, or Peruvian Chicken this is a tasty way to make a bird with enough flavor to satisfy anyone, but mild enough for everyone.

Peruvian Roasted Chicken

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  • Prep Time


  • Total Time


  • Servings



  • •1 whole chicken (about 4 pounds)

  • •4 tablespoons white vinegar

  • •3 tablespoons white wine

  • •3 tablespoons canola oil

  • •2½ tablespoons garlic powder

  • •2 tablespoons paprika

  • •1½ tablespoons cumin

  • •2 teaspoons black pepper

  • •1 teaspoon salt

  • •juice of 1 lemon

  • •1 quart cold water


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" in 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 of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.


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