Mouth-Watering Peruvian Chicken

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

(printable version)

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 large carving fork, poke deep holes all over chicken.
Rub the marinade all over inside/outside chicken.

Seal chicken in plastic bag and marinate overnight in refrigerator.
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!

Do you have a favorite chicken recipe?

~  ~  ~  ~  ~

Are you blog-stalking me yet? If not, you should be! You can find me on Facebook, Twitter, Instagram, Google+, Bloglovin', Pinterest, LinkedIn, & Polyvore!

I link up at these parties: party, Party, PARTY!