This great rotisserie chicken recipe became hugely popular along the East Coast of the United States a few years back. Known as Super Chicken, El Pollo Rico, or Peruvian Chicken, this is a tasty way to make a bird with enough flavor to satisfy most everyone.
- 1 whole chicken (about 4 pounds/1.8 kg)
- 1/4 cup/60 mL white vinegar
- 3 tablespoons/45 mL white wine
- 3 tablespoons/45 mL canola oil
- 2 tablespoons/30 mL garlic powder
- 2 tablespoons/30 mL paprika
- 4 teaspoons/20 mL cumin
- 2 teaspoons/10 mL black pepper
- 1 teaspoon/5 mL salt
- Juice of 1 lemon
- 1 quart/950 mL cold water
- Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water.
- Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
- Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it marinates in the spice mixture. Do not refrigerate more than 24 hours.
- Preheat grill and prepare rotisserie.
- Place the chicken on the rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 F (150 C) Test chicken for doneness by the measure the temperature in the thickest part of the thigh. Chicken is done once the thigh meat reaches 175 F (85 C).
- Remove chicken from grill and place onto a large heat-resistant cutting board. Carefully, remove rotisserie rod and lightly tent chicken with aluminum foil. Let rest 10 to 12 minutes before carving.
- This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup/120 mL of mayonnaise with 2 tablespoons/30 mL mustard and 2 tablespoons/30 mL lime juice.
|Nutritional Guidelines (per serving)|
|Total Fat||48 g|
|Saturated Fat||12 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||2 g|