El Pollo Restaurant Peruvian Roasted Chicken
- Ready In:
- 24hrs 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 36.97 ml garlic powder
- 14.79 ml ground cumin, plus
- 4.92 ml ground cumin
- 59.16 ml white vinegar
- 36.97 ml paprika
- 9.85 ml fresh ground black pepper
- 44.37 ml white wine
- 44.37 ml canola oil
- 3.69 ml salt
- 1360.77-1814.36 g roasting chickens
- 1 lemon, juice of, and mixed with the water
- 946.0 ml water, cold
directions
- 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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Reviews
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Oolala, we have an El Pollo Rico restaurant here in Northern Virgina. At lunch the line is out the door! Your recipe tastes exactly like theirs, even down to the "sticky" chicken skin. I made this exactly as directed and marinated fo 24 hours. Cooked it in my showtime rotisserie....Oh my goodness! DH and I were licking our fingers and smacking our lips. Thank you so much for sharing.
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Tweaks
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This is a great marinade. Peruvian chicken is one of may favorite dishes of all time and I am always dragging my family for roasted chicken. Well now that I know how to make it at home, I can have it anytime I want. This is a great recipe and very easy. Instead of a whole roasting chicken, I used deboned chicken drumsticks. Delicious and easy!!!!
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