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Peruvian Chicken Spice Rub Recipe


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     Peruvian Chicken Spice Rub

Category   Entrees - Maindishes
Sub Category   None
Preptime   10 minutes

1/4 cup white vinegar
2 tablespoons vegetable oil
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon seasoning salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground chipotle chili powder or cayenne
3 tablespoon white wine (optional)
Enough spice for two 4 lb fryers or one 6 to 8 lb oven stuffer

Mix all ingredients. Remove giblets and trim excess fat from chicken. Rinse it out and pat it dry. Rub spice mix over and inside chicken, including under the skin of the breasts and thighs. Place it in a zip lock bag and return to the refrigerator for 2 hours or longer (overnight is ok).
Rotisserie the chicken for 20 minutes per pound until or cook beer-butt fashion at 400 degrees for 1 to 2 hours. With either method cook chicken until internal temperature of thigh reaches 175 degrees or tender timer pops up if it is an oven stuffer.

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