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Prep 15 mins
Cook 24 hrs
Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe.
- 2 1⁄2 tablespoons garlic powder
- 1 tablespoon ground cumin, plus
- 1 teaspoon ground cumin
- 4 tablespoons white vinegar
- 2 1⁄2 tablespoons paprika
- 2 teaspoons fresh ground black pepper
- 3 tablespoons white wine
- 3 tablespoons canola oil
- 3⁄4 teaspoon salt
- 1 (3 -4 lb) roasting chickens
- 1 lemon, juice of, and mixed with the water
- 1 quart water, cold
- In medium-size bowl, mix first eight ingredients.
- Wash chickens 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 a Tablespoon of water. (Place marinade in a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside.).
- 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.
Oolala, we have an El Pollo Rico restaurant here in Northern Virgina. At lunch the line is out the door! Your recipe tastes exactly like theirs, even down to the "sticky" chicken skin. I made this exactly as directed and marinated fo 24 hours. Cooked it in my showtime rotisserie....Oh my goodness! DH and I were licking our fingers and smacking our lips. Thank you so much for sharing.
My husband called the skin an 'explosion of flavours'. It was really good. I wish the flavour had gone deeper into the meat, perhaps next time I'll marinate for more than 24 hours.
Thanks for sharing.
This recipe is GREAT! We are from Maryland. The home of El Pollo Rico. We now live in Charlotte, NC and have been trying to find good chicken. This is the next best thing. Thanks!