Peruvian Roasted Chicken
A flavorful, mild grilled chicken recipe, inspired by popular Peruvian preparations, delivers a balanced taste for any palate.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper, and salt; mix well to form a paste.
-
Trim chicken, place in a zip-top bag, and thoroughly coat with the paste, ensuring coverage under the skin.
-
Seal the bag and refrigerate for 2 to 24 hours to marinate.
-
Preheat grill to 300 F (150 C) and prepare the rotisserie.
-
Mount the chicken on the rotisserie and grill for approximately 1.5 hours, or until the thickest part of the thigh reaches 175 F (85 C).
-
Remove chicken from grill, transfer to a cutting board, remove the rotisserie rod, tent with foil, and let rest 10-12 minutes before carving.
-
For an optional dipping sauce, combine 1/2 cup mayonnaise, 2 tablespoons mustard, and 2 tablespoons lime juice.