Peruvian Roasted Chicken

Some time ago there was some discussion of Peruvian Style Rotisserie Chicken. This chicken had become very popular along the U.S. East Coast, particularly in Washington D.C. where several restaurants had taken to specializing in this chicken. Now I know that there are several variations of this recipe but I think that the basics have surfaced (though there are a few who would rather it stay secret). This is a great recipe for the rotisserie, but if you don't have one you can broil it. Cut the chicken in half down the middle and place under your broiler. Watch it so that it doesn't burn. This isn't exactly a slow roasted recipe, but I have tried to bring down the temperature and slow the cooking to give the chicken a better, roasted flavor. If there is one secret to this recipe however, mix it up well before you are going to cook it. This chicken really should marinate overnight.

Recipe: Peruvian Roasted Chicken

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