This flavor-soaked chicken can be roasted on a spit, broiled, or oven roasted.
Ingredients:
- 1 3 to 4 pound chicken
- 2 ½ tablespoons garlic powder
- 1 tablespoon plus 1 teaspoon ground cumin
- 4 tablespoons white vinegar
- 2 ½ tablespoons paprika
- 2 teaspoons freshly ground black pepper
- 3 tablespoons white wine
- 3 tablespoons soya or canola oil
- ¾ teaspoon salt
- Juice of 1 lemon, mixed with 1 quart cold water
Preparation:
Wash the chicken thoroughly in the lemon water. Pat dry and remove excess fat from inside the chicken. Poke deep holes in the chicken, including under the wings.
In a medium sized bowl, mix the first eight ingredients into a marinade. Rub this 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.
If roasting, place the chicken on a rotisserie spit and roast at a medium heat for 45 to 55 minutes. The chicken can be oven roasted in a moderate oven until tender. Baste with marinade as needed.
If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.
Serve with a green salad, a crusty bread warm from the oven and a glass of South American wine.