This is a recipe used in Barbecue Summer Camp and provided by Brandon Burrows, Kerry Ingredients.
Peruvian Rotisserie Seasoning
| Ingredient | Quantity, % | Grams |
|---|---|---|
| Salt (p) | 29.00 | 131.66 |
| Sugar (p) | 24.00 | 108.96 |
| Dark brown sugar | 12.00 | 54.48 |
| Garlic powder | 8.50 | 38.59 |
| Onion powder | 10.50 | 47.67 |
| Ground ancho chili powder | 1.00 | 4.54 |
| Fine cracked pepper black | 2.00 | 9.08 |
| Ground light chili pepper | 3.80 | 17.25 |
| Sweet paprika | 3.00 | 13.62 |
| Ground cumin | 2.30 | 10.44 |
| Ground chipotle pepper | 1.00 | 4.54 |
| Dried parsley rubbed | 0.60 | 2.72 |
| Hickory liquid smoke | 0.30 | 1.36 |
| Lemon oil 1X (L1) (essential oil) | 0.20 | 0.91 |
| Lime crystals | 1.25 | 5.68 |
| Orange oil 1X (L1) (essential oil) | 0.55 | 2.50 |
| Total | 100.0 | 454 |
- Add the salt, sugar, lime crystals, and brown sugar together.
- Add lemon oil and orange oil to dry mixture.
- Add hickory liquid smoke.
- Add chilis together (ground ancho chili pepper, fine cracked pepper black, ground light chili pepper, ground cumin, and ground chipotle pepper).
- Add garlic powder and onion powder.
- Add dried parsley rubbed.
This will season about 10 chickens.
