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Nutrition Facts
Serving Size 1 marinade 209g Recipe makes 1 marinade) The following items or measurements are not included below: 1/4 cup white wine vinegar
Calories 1053
Calories from Fat 994		(94%)
Amount Per Serving		%DV
	Total Fat 110.5g	169%
	Saturated Fat 14.4g	71%
	Monounsaturated Fat 30.3g
	Polyunsaturated Fat 60.3g
	Trans Fat 0.3g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 427mg		12%
Total Carbohydrate 20.5g		6%
	Dietary Fiber 4.0g	16%
	Sugars 2.6g
Protein 3.4g		6%
how is this calculated?

Menus using this recipe:

South of the Border

Japan bound

Potato Challenge (Peru)

Pneuma

South America

~Rita~

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Peruvian Marinade (Rotisserie, Grill, or Oven Chicken Marinade)

Recipe #223218 | 5 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Apr 17, 2007

This marinade is for rotisserie chicken, but you can also marinade chicken parts (even boneless skinless breasts!) and cook in oven or on grill. It’s deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting. Great paired with a fruity Argentinian Malbec.

1 marinade (change servings and units)

Ingredients

1/2 cup vegetable oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
8 large garlic cloves, coarsely chopped
1 teaspoon turmeric
1 tablespoon hot paprika
1/2 teaspoon ground cumin
kosher salt
fresh ground pepper

Directions

1
Combine ingredients in a large zip lock bag and whisk or shake till blended.
2
Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
3
Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
4
Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
5
For Reference;.
6
Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; 450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.
7
Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

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Featured Reviews for This Recipe

From: Blue Skies

On Jun 22, 2009

Thanks for the recipe, I always enjoy trying something new! We made this last night for dinner, but I guess maybe it just wasn't to our taste. I marinated chicken breasts in this recipe exactly for 24 hours and then cooked them in the slow cooker on low for 8 hours. Meat was juicy and flavorful, smelled terrific! Was really looking forward to this dish but neither DH or myself cared for the taste. Thanks again, appreciate the opportunity to try it!

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From: Hunkle

On Mar 22, 2009

Holy Mother of Pearl! This was great!!! This marinade is fantastic! My son could not stop moaning with delight as he stole small pieces while I was carving the bird. This rivals the rotisserie chicken at our favorite Peruvian restaurant. I roasted a whole chicken. I strained out the garlic and put it into the cavity and poured some of the left over marinade under the skin before putting it in the oven. Then I basted with the remaining marinade every fifteen minutes or so as it cooked. The chicken came out moist and juicy and oh so yummy! I will definately be making this again! (I'm laughing at all the exclamation marks in my review. They're well deserved!) Thanks for sharing!!!!!!!!! :-D

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From: Kitchen Witch Steph

On Jul 10, 2008

This was a very good chicken! I left mine sit for most of the day in the marinade. Tender and juicy, very flavorful. Shoved half a lemon and some garlic and some herbs in the cavity. I don't have a rotisserie (on my list!) so I just baked it. Great with our sweet potatoes, green beans, and baked beets. (well, still unsure about that last one) Have the carcass on the stove for stock now. Thanks so much. Made for ZWT4.

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From: Boomette

On Sep 23, 2007

When I put the chicken breasts in the marinade, I was not sure. But after 24 hours of being in the marinade, we cooked them on the barbecue. The taste is perfect. I didn't have hot paprika and I used hongarian paprika. I liked the taste of lemon. Everybody liked this recipe. Thanks Cheryl Made for beverage tag game.