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.
Get the most out of Auspit with our cooking guide & helpful tips.
Auspit is available to purchase online, with delivery throughout New Zealand.
Customise your Auspit with a number of accessories, from vege cookers to kebab sticks.