I finally came across a recipe for Peruvian style BBQ chicken that that replicates the small resturants around the Washington, DC area. It's GREAT!!! I hope you all enjoy it.

Peruvian Roasted Chicken

(Serves 4, double the recipe for 8)

2 ½ tablespoons garlic powder
1 tablespoon plus 1 teaspoon ground cumin
4 tablespoons white vinegar
2 ½ tablespoons paprika
2 teaspoons freshly ground black pepper
3 tablespoons white wine
3 tablespoons soya or canola oil
¾ teaspoon salt
1 3 to 4 pound chicken
Juice of 1 lemon, mixed with 1 quart cold water

In medium sized 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 the chicken on a rotisserie spit and roast at a 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.

-- Anonymous, January 23, 2004