2 1/2 tb Garlic powder
4 ts Ground cumin
4 tb White vinegar
2 1/2 tb Paprika
2 ts Fresh ground black pepper
3 tb White wine
3 tb Soya or canola oil
3/4 ts Salt
4 lb Chicken
1 Lemon; juice of, mixed with:
1 qt Water; cold
In a medium-size bowl, mix first eight ingredients. Wash chicken
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 1 tb 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.
