RECETAS Y COCINA

Ingredients

• 2 1/2 tbl garlic powder
• 1 tsp ground cumin
• 4 tbl white vinegar
• 2 1/2 tbl paprika
• 2 tsp freshly ground black pepper
• 3 tbl white wine
• 3 tbl soya or canola oil
• 3/4 tsp salt
• 1 chicken, 3-4 pound
• 1 lemon, juice of, mixed with 1 quart cold water

Preparation

In a medium-size bowl, mix the first eight ingredients.

Wash chickens thoroughly with the 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 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.

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