Peruvian Chicken: how's my plan?
I've been looking at Peruvian Rotisserie chicken recipes online, and I've come up with the following plans. I would appreciate any feedback -- also, is there a good veggie to serve with this?
So the chicken itself -- washed in lemon water and rubbed with this paste:
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tabelspoon cumin
2 teaspoons black pepper
1 teaspoon salt
It looks like I can get away with broiling it in my oven for 30-40 minutes. Any thoughts on how to cook in a regular oven?
Served over rice -- is there anything special I have to put in my rice?
And it seems like there are a few types of sauce that people like but I'm thinking of making two:
1/4 cup fresh lime juice
1/4 cup vegetable oil
3 tablespoons huacatay paste (or mint/coriander mix)
3 tablespoons shredded mint
2 cloves garlic
2 different reasonably hot chile peppers (looks like 1 red 1 yellow?)
1 cup of huacatay leaves (black mint)
light olive oil
Please help me refine my recipe.