Peruvian Roasted Chicken   
 
Servings 4

Ingredients :

2 1/2 tbl Garlic powder 
1 tbl Plus 
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 x Chicken, 3-4 pound 
1 x Lemon, Juice of, mixed with: 
1 qt Cold water 

 Method : 
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 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.