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

READY IN: 5mins
YIELD: 1 marinade
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine ingredients in a large zip lock bag and whisk or shake till blended.
  • Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
  • Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
  • Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
  • For Reference;.
  • 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.
  • 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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