Peruvian roasted chicken

By Anonymous -
I don't have any yucca (must rectify that problem for next time), but this chicken, cooked on the rotisserie on our gas grill, is pretty fantastic. I'm sure you could roast it and it'd be good, too. Ernie doubled the marinade today to make two chickens, so I'll have lots of leftovers for lunch this week!

Source

2 1/2 tablespoons garlic powder
1 tablespoon ground cumin, plus
1 teaspoon ground cumin
4 tablespoons white vinegar
2 1/2 tablespoons paprika
2 teaspoons fresh ground black pepper
3 tablespoons white wine
3 tablespoons canola oil
3/4 teaspoon salt
1 (3-4 lb) roasting chicken
1 lemon, juice of, and mixed with the water
1 quart water, cold

In medium-size bowl, mix first eight ingredients.
Wash chickens thoroughly with 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 marinade in a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside.).
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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