There are few things greater in life than a perfectly cooked roast chicken. In the world of roasted yardbirds, few do it better than the Peruvians. These Peruvian Roast Game Hens are juicy, succulent and packed with flavor. The will undoubtedly be a hit with the entire family.
Combine your marinade ingredients in a large bag and mix well. Add the chicken to the bag and coat well with the marinade. Try to get some of the marinade up under the skin of the breast and thighs.
Place in the refrigerator and marinate overnight.
Preheat your grill or smoker to 300 degrees. Place the chickens on the rotisserie skewer and reserve the extra marinade.
Roast the chickens until they reach an internal temperature of 165 degrees in the thickest past of the breast and thigh. This typically takes about an hour and a half but can vary greatly so start checking the temp after about an hour.
Optional: Baste the chicken with the reserved marinade about every 15-20 minutes during the first hour. DO NOT BASTE THE CHICKEN WITH UNCOOKED MARINADE THE FINAL 30 MINUTES. You may also choose to bring the extra marinade to a boil first at which time you can baste the chicken for the entire duration of the cook.
When your chickens have reached temp, remove them from the grill or smoker and let them rest for about 5 minutes. At this point you can serve them whole, or cut into halves with sturdy kitchen shears.