Whole Chicken $1.69 a pound at Giant!!! When I find whole chicken on sale I usually do a classic lemon rosemary roast chicken, but if it is grilling season I will do it Peruvian style. There are many ways to make this. This is a simple recipe with common ingredients and you can feed four for right around $10 bucks. Serve it with fries or black beans and rice.
First thing I like to do is brine the chicken. Rinse your chicken off and put i 2 quarts of water with a half a cup of salt. Let it sit for two hours or overnight in the fridge. This will make your chicken nice and moist. We do this with all cuts of chicken, pork, and turkey. The time length of the brine process varies. For example skinless boneless chicken breast we only brine 1 hour. This process is a must for breast meat. REMEMBER!!! If you brine the meat don’t use any more salt in the recipe!!!!
- 2 1⁄2 tablespoons garlic powder
- 1 tablespoon ground cumin, plus
- 1teaspoon ground cumin
- 4tablespoons white vinegar
- 2 1⁄2tablespoons paprika
- 2teaspoons fresh ground black pepper
- 3tablespoons white wine
- 3tablespoons canola oil
- 3⁄4teaspoon salt
- 1(3 -4 lb) roasting chickens
- 1lemon, juice of, and mixed with the water
- 1quart water, cold
DIRECTIONS
- In medium-size bowl, mix first eight ingredients.
- 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.
- Light Grill and roast chicken with indirect heat. Meaning push all coals to one side and put chicken on the opposite side. Chicken is done when thigh registers 170 degrees or no red (blood) in joint betwwen leg and breast. Usually you can tell just by looking. The chicken will be nice and brown.
