Smoked Paprika & Ancho Peruvian Rotisserie Chicken

READY IN: 1hr 50mins




  • 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.
  • Remove giblets from inside of chicken and pat outside dry with paper towels.
  • 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.
  • Adjust oven to lower-middle position, preheat to 425°F Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string.
  • 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.
  • 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.