Peruvian Webber Roasted Chicken

Peruvian Webber Roasted Chicken

Ingredients:

• 1 whole chicken (about 4 pounds)
• 4 tablespoons white vinegar
• 3 tablespoons white wine
• 3 tablespoons canola oil
• 2 1/2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 1/2 tablespoons cumin
• 2 teaspoons black pepper
• 1 teaspoon salt
• juice of 1 lemon
• 1 quart cold water

Instruction
Combine vinegar, wine, oil with 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 n the spice mixture. Do not refrigerate more than 24 hours however.

Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).