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| 2 1/2 Esslöffel | garlic powdered |
| 1 Esslöffel | Plus |
| 1 Teelöffel | ground cumin |
| 4 Esslöffel | white vinegar |
| 2 1/2 Esslöffel | paprika |
| 2 Teelöffel | black pepper freshly ground |
| 3 Esslöffel | white wine |
| 3 Esslöffel | Soya or canola oil |
| 3/4 Teelöffel | salt |
| 1 | Chicken, 3-4 pound |
| 1 | Lemon, Juice of, mixed with: |
| 1 ca. 1 Liter | water cold |
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In medium-size bowl, mix first eight ingredients. 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 chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every
10 minutes.
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