Remove giblets from inside the chicken cavity and reserve for another use. Pat chicken dry with paper towels and set aside. Combine the remaining ingredients to form a paste. Loosen the skin of the chicken over the breasts and thighs. Using ⅓ of the spice paste, rub under the where you loosened the skin. Use the remaining spice paste to thoroughly coat the chicken. Transfer to a plate, loosely cover with plastic wrap, place in the refrigerator to marinate for at least 4 hours and up to a couple days.
Prepare the grill for indirect or rotisserie cooking by lighting the outer burners to medium. The inside temperature of the grill should be 300°F to 350°F. Place a drip pan below where the chicken will spin or sit.
If desired, use a piece of butchers twine to tie the legs together and then tuck the wings under the back. Skewer and center the bird onto the spit and secure tightly with the tines. Place the loaded spit onto the motor over the drip pan. Start the rotisserie and cover the grill. Depending on your grill (and the outside temperature), the chicken will take somewhere between 75 to 90 minutes. After 60 minutes or so, stop the rotisserie motor and check the internal temperature to gauge how fast it is cooking. Once the breast hits 160°F and the thigh registers 170°F, turn off rotisserie motor and transfer the spit and roast to a cutting board. Leave the bird on the spit. Tent loosely with foil and let rest 10 minutes before removing the spit. Cut away the string used for trussing and cut the chicken into serving pieces.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/peruvian-style-rotisserie-chicken/