Peruvian Roasted Chicken

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/17/23
Peruvian chicken

Kevin Tao/Flickr/CC By 2.0

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 6 servings
Nutrition Facts (per serving)
363 Calories
23g Fat
5g Carbs
32g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 363
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 24%
Cholesterol 101mg 34%
Sodium 456mg 20%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 32g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 3mg 18%
Potassium 382mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 (4-pound) whole chicken

  • 1/4 cup (60 milliliters) white vinegar

  • 3 tablespoons (45 milliliters) white wine

  • 3 tablespoons (45 milliliters) canola oil

  • 2 tablespoons (30 milliliters) garlic powder

  • 2 tablespoons (30 milliliters) paprika

  • 4 teaspoons (20 milliliters) cumin

  • 2 teaspoons (10 milliliters) freshly ground black pepper

  • 1 teaspoon (5 milliliters) salt

Steps to Make It

  1. Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.

  2. Trim chicken of any excess or loose fat and place in a 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.

  3. Seal bag and place chicken in the refrigerator for at least 2 hours. The chicken will have more flavor the longer it marinates in the spice mixture. Do not refrigerate for more than 24 hours.

  4. Preheat grill and prepare rotisserie.

  5. 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). 

  6. Remove chicken from grill and place onto a large heat-resistant cutting board. Carefully, remove rotisserie rod and lightly tent the chicken with aluminum foil. Let rest 10 to 12 minutes before carving.

  7. This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup/120 milliliters of mayonnaise with 2 tablespoons/30 milliliters mustard and 2 tablespoons/30 milliliters lime juice.