- 2 1/2 tablespoons garlic powder
- 1 tablespoon ground cumin, plus
- 1 teaspoon ground cumin
- 4 tablespoons white vinegar
- 2 1/2 tablespoons paprika
- 2 teaspoons fresh ground black pepper
- 3 tablespoons white wine
- 3 tablespoons canola oil
- 3/4 teaspoon salt
- 1 (3 -4 lb) roasting chickens
- 1 lemon, juice of, and mixed with the water
- 1 quart water, cold
Preparation time 15mins
Cooking time 16mins
In medium-size bowl, mix first eight ingredients.
Wash chickens thoroughly with lemon water and remove excess fat from inside chickens.
With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside 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 refrigerator.
Remove chicken from bag and dilute marinade left behind in bag with a Tablespoon of water. (Place marinade in a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside.).
Place chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.