Here an easy Peruvian Chicken Recipe.  Here is a link to the blog post  CLICK HERE

• 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

1. In medium-size bowl, mix first eight ingredients.
2. 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.
3. 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.

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