Chicken Marinade - Ecuadorean

Pesto lover's Note:

I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America, if you really like heat. I have used this with steak, but I add 1 tsp thyme for that. This does not store well, so make it the day you will use it.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cups

• 3 medium red onions, grated
• 6 garlic cloves, minced
• 3 tablespoons oil
• 1 tablespoon vinegar (your choice of type, I use red wine vinegar)
• 1/2 cup fresh parsley, very finely chopped
• 1/2 cup fresh cilantro, very finely chopped
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Mix all ingredients and use as marinade. You can also just throw it all into the food processor or a blender to puree it.

Reviews

[Melanie D]

I read the note about throwing it all in the food processor too late. I'll do that next time.... much faster! This is really tasty!