Smoked Paprika & Ancho Peruvian Rotisserie Chicken

• 1 piece rawspicebar's peruvian dry rub seasonings
• 6 lbs whole chickens
• 4 tablespoons extra virgin olive oil
• 1/3 cup lime juice
• 5 garlic cloves, crushed
• 1 1/2 tablespoons kosher salt
• 3 teaspoons sugar

1. Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer. Blend until smooth.
2. Remove giblets from inside of chicken and pat outside dry with paper towels.
3. Place in a bowl breast side up with legs facing toward you. Loosen skin from the flesh and spoon 2/3 of the marinade under the skin. Rub the rest over the top. 4. Place chicken in a bowl and refrigerate at least 6 hours.
4. Adjust oven to lower-middle position, preheat to 425°F Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string.
5. Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375°F Roast for about an hour, or until the deepest part of the breast is 140°F.
6. Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.

chickens, extra virgin olive oil, lime juice, garlic, kosher salt, sugar

Taken from www.food.com/recipe/smoked-paprika-ancho-peruvian-rotisserie-chicken-522153 (may not work)