Recipe: Mouth-Watering Peruvian Chicken

February 13, 2014

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Several years ago, a friend of my mine raved about a chicken dish in a Peruvian restaurant. She called it "crack chicken" because it was so good you just couldn't stop eating it! I ended up with a recipe, and I can't for the life of me remember whether she gave it to me or if I found it on the internet. If anyone remembers, let me know so I can give credit!

Anyway, the chicken is so delicious, I thought I'd share it with you!

Peruvian Chicken

Ingredients:

2 1/2 TBSP. garlic powder

1 TBSP + 1 tsp. cumin

4 TBSP. white vinegar

2 1/2 TBSP. paprika

2 tsp. freshly ground black pepper

3 TBSP. white wine

3 TBSP. vegetable oil

3/4 tsp. salt

3-4 lb. chicken

juice of 1 lemon mixed with 1 qt. cold water

Directions:
Mix first 8 ingredients together.

(dry ingredients before wine, vinegar, & oil were added)

Wash chicken with lemon water and remove excess fat. With a large carving fork, poke deep holes all over chicken. Now rub the marinade all over inside/outside chicken, then seal the chicken in a plastic bag and marinate overnight in refrigerator.

The next day: Remove chicken from bag and dilute marinade in bag with 1 TBSP. water.

Place chicken on rotisserie (45-55 min) or in baking dish (30-40 min. at 350 degrees), basting with marinade every 10 minutes.

This chicken is just bursting with flavor - just be careful not to overcook it or it will be too dry!

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