Peruvian Marinade Rotisserie Grill Or Oven Chicken Marinade

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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.

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Steps

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

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Add chicken to bag and shake until it is coated.

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Refrigerate for at least 1 hour and up to 4 hours.

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Scrape marinade off chicken , season generously with kosher salt and pepper and place in rotisserie , in oven or on grill.

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Cooking time will depend upon size of poultry pieces.

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Do not let meat become dry.

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For reference.

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Whole fryer 60 - 70 minutes.

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Whole roaster 22 minutes a pound , butterflied whole chicken 45-50 minutes.

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450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking.

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Remove from oven when meat thermometer reads 175-180f.

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Temperature will continue to rise as it stands.

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Breast half , bone in 10-15 minutes a side.

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Breast half , boneless 8-10 min a side & 10-15 minutes a side.

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Leg or thigh 10-15 minutes a side.

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Drumstick 8-12 minutes a side & 10-15 minutes a side.

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Wings or wing drumette 8-12 minutes a side remove from oven when meat thermometer reads 175-180f'.

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Ingredients

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vegetable oil, fresh lemon juice, white wine vinegar, garlic cloves, turmeric, hot paprika, ground cumin, kosher salt, fresh ground pepper