Peruvian Marinade (rotisserie, Grill, Or Oven Chicken Marinade)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1/4 cup 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

Recipe

• 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.