Peruvian Rotisserie Chicken

This is the best chicken you can put in your mouth outside of perfect skillet fried chicken.  

(Adapted from America’s Test Kitchen)

INGREDIENTS

• 3tablespoons veg oil
• 1/4cup lightly packed fresh mint leaves
• 2tablespoons kosher salt
• 6medium garlic cloves, peeled and roughly chopped
• 1tablespoon ground black pepper
• 1tablespoon ground cumin
• 1tablespoon sugar
• 2teaspoons smoked paprika
• 1tablespoon Montreal Steak seasoning(I like the Weber)
• 2teaspoons dried oregano and I use some fresh too
• 2teaspoons finely grated zest and 1/4 cup juice from 2 limes
• Couple healthy squirts of Sriracha
• 1(3 1/2-to 4-pound) whole chicken

Put all ingredients but chicken in a blender and make a paste.  Rub 1/2 under skin of the chicken and 1/2 outside.  Put chicken in 1 gallon zip top bag and refrigerate for at least 24 hours.

I roasted the chicken on my rotisserie for 1.5 hours at 350° until thigh read 160° on my gas grill.  Increase the temp towards to end to insure you have beautiful golden brown fat rendered skin.