Peruvian Style Outdoor Woodfired Rotisserie Chicken


  • 1 whole chicken (about 1.8 kg)
  • 1/4 cup/60 mL white vinegar 
  • 3 tablespoons/45 mL white wine
  • 3 tablespoons/45 mL canola oil
  • 2 tablespoons/30 mL garlic powder
  • 2 tablespoons/30 mL paprika
  • 4 teaspoons/20 mL cumin
  • 2 teaspoons/10 mL black pepper
  • 1 teaspoon/5 mL salt
  • juice of 1 lemon
  • 1 quart/950 mL cold water


Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water.

Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water.

Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.

Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavour the longer it marinates in the spice mixture. Do not refrigerate more than 24 hours however.


Place chicken on the rotisserie and grill for approximately 1 1/2 hours. Test chicken for doneness by measuring the temperature in the thickest part of the thigh with a Meat Thermometer. Chicken is done at (75+ degrees C.).

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup/120 mL of mayonnaise with 2 tablespoons/30 mL mustard and 2 tablespoons/30 mL lime juice.


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