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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium-size bowl, mix first eight ingredients. | 2. Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. | 3. 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. | 4. 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.). | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic powder	2 1/2	tablespoons		80.2675	17.637	4.0134	0.177
cumin	1	tablespoon	ground	7.875	0.929	0.374	0.4677
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
white vinegar	4	tablespoons		10.728	0.0238	0.0	0.0
paprika	2 1/2	tablespoons		47.94	9.1783	2.4038	2.1913
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
white wine	3	tablespoons		-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
salt	3/4	teaspoon		-	-	-	-
roasting chicken	1			965.6022	0.408	77.4748	70.0855
lemon water	1		mixed	-	-	-	-
water	1	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.