Peruvian Rotisserie Chicken

Ingredients

• 1 tsp cumin
• 1 tsp achiote (annatto)
• 1 tsp black pepper
• 2 tbsps huacatay (black mint paste)
• 1 tsp salt
• 3 lbs chicken
• 3 lemons yield lemon juice
• 1 tsp garlic, minced
• 2 aji chili peppers

Directions

1. Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
2. Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside.
3. Let stand in the refrigerator for 2 hours or more, for a good flavor.
4. Preheat oven to 350° F (175° C).
5. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours, or until it is golden brown.
6. Actually, grilling this chicken would be even better. Use charcoal or wood.
7. Note: Huacatay, pronounced wah-kah-tye, also Peruvian black mint, is a herb used in Peruvian cuisine. The fresh leaves are ground into a paste, which is then used to add flavor to recipes. It can be found at Spanish stores.
8. Note: Annatto is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery. It is a major ingredient in the popular spice blend Sazón made by Goya Foods.