smoked paprika & ancho peruvian rotisserie chicken

Name: Smoked Paprika & Ancho Peruvian Rotisserie Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 box(es) rawspicebar's peruvian spice rub; 6 pound(s) whole chicken; 4 tablespoon(s) extra virgin olive oil; 1/3 cup(s) lime juice; 5 pinch(es) garlic cloves, crushed; 1 1/2 tablespoon(s) kosher salt; 3 teaspoon(s) sugar

review

Private Recipe by

Annie Leroux

@rawspicebar

Tonawanda, NY

One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground ancho chiles as well as olive oil and lime juice. The key to this dish- which can now be found in major cities around the world- is in the spice blend and marinade. Marinade for at least 6 hours for a smoky, rich and perfectly browned roasted chicken.

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yield 8 serving(s)

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

Ingredients For smoked paprika & ancho peruvian rotisserie chicken

1 box

rawspicebar's peruvian spice rub
6 lb

whole chicken
4 Tbsp

extra virgin olive oil
1/3 c

lime juice
5 pinch

garlic cloves, crushed
1 1/2 Tbsp

kosher salt
3 tsp

sugar

How To Make smoked paprika & ancho peruvian rotisserie chicken

1
Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer. Blend until smooth.

2
Remove giblets from inside of chicken and pat outside dry with paper towels.
3
Place in a bowl breast side up with legs facing toward you. Loosen skin from the flesh and spoon 2/3 of the marinade under the skin. Rub the rest over the top. 4. Place chicken in a bowl and refrigerate at least 6 hours.
4
Adjust oven to lower-middle position, preheat to 425 F. Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string.
5
Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375 F. Roast for about an hour, or until the deepest part of the breast is 140 F.
6
Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.
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