Lemony Garlic Peruvian Chicken Marinade
This vibrant marinade captures the essence of Peruvian cuisine, infusing your chicken with bold and refreshing flavors. Perfect for rotisserie chicken, it can also be used with any chicken parts, including boneless skinless breasts. The zesty combination of lemon juice, white wine vinegar, and aromatic garlic creates a tangy brine, while the spices add depth to each bite. Ideal for grilling, baking, or rotisserie cooking, this marinade is a guaranteed crowd-pleaser that pairs wonderfully with a fruity Argentinian Malbec. Elevate your next meal with this deliciously bright marinade.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
vegetable oil
1/2 cup (none)
fresh lemon juice
1/4 cup (freshly squeezed)
white wine vinegar
1/4 cup (none)
garlic cloves
8 large (coarsely chopped)
turmeric
1 teaspoon (none)
hot paprika
1 tablespoon (none)
ground cumin
1/2 teaspoon (none)
kosher salt
to taste (none)
fresh ground pepper
to taste (none)
Instructions
1
In a large zip lock bag, combine vegetable oil, lemon juice, white wine vinegar, chopped garlic, turmeric, hot paprika, and ground cumin. Seal the bag and shake vigorously until all ingredients are well blended.
2
Add your choice of chicken (whole or parts) to the bag, ensuring each piece is evenly coated with the marinade. Seal the bag and refrigerate for a minimum of 1 hour, ideally 4 hours, to allow the flavors to penetrate the meat.
3
Remove chicken from the marinade and scrape off excess marinade (for skinless options). Season generously on both sides with kosher salt and fresh ground pepper.
4
Cook using your preferred method: in a rotisserie, oven, or on a grill. Cooking times will vary based on the size of the chicken pieces.
5
For reference, standard cooking times are as follows: Whole fryer (3-4 lbs) for 60-70 minutes; Butterflied whole chicken (3-5 lbs) for 45-50 minutes at 450°F for the first 15-20 minutes then reduce to 350°F. Chicken is done when the meat thermometer reads 175°F-180°F; the temperature will continue to rise after being removed from heat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Lemony Garlic Peruvian Chicken Marinade?
It is a vibrant marinade capturing the essence of Peruvian cuisine, infusing chicken with bold, refreshing flavors of lemon, garlic, and spices.
Can I use this marinade for chicken breasts?
Yes, it can be used with any chicken parts, including boneless skinless breasts.
How long should I marinate the chicken?
Refrigerate the chicken in the marinade for a minimum of 1 hour, though 4 hours is ideal for the best flavor penetration.
What are the primary citrus and acid components?
The marinade uses a zesty combination of freshly squeezed lemon juice and white wine vinegar.
Which spices are included in this Peruvian marinade?
The spice profile includes turmeric, hot paprika, and ground cumin.
What temperature should the chicken reach to be considered done?
The chicken is done when a meat thermometer reads between 175 F and 180 F.
Will the temperature of the chicken rise after cooking?
Yes, the internal temperature will continue to rise slightly after the chicken is removed from the heat source.
How do I prepare the marinade mixture?
Combine the oil, lemon juice, vinegar, garlic, and spices in a large zip lock bag and shake vigorously until blended.
Is this recipe suitable for grilling?
Yes, it is ideal for grilling, as well as baking or rotisserie cooking.
What type of vinegar does the recipe call for?
The recipe requires 1/4 cup of white wine vinegar.
How much garlic is needed for this recipe?
You will need 8 large garlic cloves, which should be coarsely chopped.
Should I season the chicken with salt and pepper before or after marinating?
After removing the chicken from the marinade, you should season it generously on both sides with kosher salt and fresh ground pepper.
What wine pairs well with this Peruvian chicken?
This dish pairs wonderfully with a fruity Argentinian Malbec.
How much vegetable oil is required?
The marinade requires 1/2 cup of vegetable oil.
How long does a whole fryer chicken take to cook?
A 3-4 lb whole fryer chicken typically takes between 60 to 70 minutes.
What is the cooking method for a butterflied chicken?
Cook at 450 F for the first 15-20 minutes, then reduce the heat to 350 F for the remaining time.
How long does a 3-5 lb butterflied chicken take to cook?
It generally takes 45 to 50 minutes using the two-temperature method.
Should I remove excess marinade before cooking?
For skinless chicken options, it is recommended to scrape off any excess marinade before seasoning and cooking.
What role does turmeric play in the marinade?
Turmeric adds depth to the spice profile and contributes to the vibrant color of the dish.
Should the lemon juice be fresh?
Yes, the recipe specifically calls for 1/4 cup of freshly squeezed lemon juice.
Is this a spicy chicken recipe?
It uses hot paprika and ground cumin, providing a bold and slightly spicy flavor profile.
Can this be used for rotisserie chicken?
Yes, it is described as a perfect marinade specifically for rotisserie chicken.
How many total ingredients are in this marinade?
There are 9 ingredients: vegetable oil, lemon juice, vinegar, garlic, turmeric, hot paprika, cumin, salt, and pepper.
What kind of paprika is best?
The recipe specifically calls for hot paprika to achieve the correct flavor profile.
How much cumin is used?
The recipe calls for 1/2 teaspoon of ground cumin.
How much turmeric is used?
The recipe calls for 1 teaspoon of turmeric.
What kind of salt should I use?
Kosher salt is recommended for seasoning the chicken after it is marinated.
What kind of pepper is suggested?
Freshly ground pepper is suggested to be added to taste.
How should the garlic be prepared?
The garlic cloves should be coarsely chopped.
How do I ensure the chicken is evenly coated?
Add the chicken to the zip lock bag with the marinade and shake until each piece is evenly coated.