Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ½ tablespoons garlic powder
- 1 tablespoon plus 1 teaspoon ground cumin
- 4 tablespoons white vinegar
- 2 ½ tablespoons paprika
- 2 teaspoons freshly ground black pepper
- 3 tablespoons white wine
- 3 tablespoons soya or canola oil
- ¾ teaspoon salt
- 1 3 to 4 pound chicken
- Juice of 1 lemon, mixed with 1 quart cold water
- =
Directions
Wash chickens thoroughly with lemon water and remove excess fat from inside chickens. *With a large carving fork poke deep holes all over chicken, including under wings. *Rub the marinade thoroughly inside and outside the chicken.
Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator.
Remove chicken from bag and dilute marinade left behind in bag with a tablespoon of water.
Place the chicken on a rotisserie spit and roast at a medium heat for 45 to 55 minutes.