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

1. 1

   Combine ingredients in a large zip lock bag and whisk or shake till blended.

2. 2

   Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.

3. 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. 4

   Cooking time will depend upon size of poultry pieces; do not let meat become dry;.

5. 5

   For Reference;.

6. 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 175u00b0-180u00b0F; temperature will continue to rise as it stands.

7. 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 175u00b0-180u00b0F; temperature will continue to rise as it stands.

* Per serving · 4 servings · Values may vary.

No additional tips available.