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    You are in: Home / Recipes / Chicken Marinade - Ecuadorean Recipe
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    Chicken Marinade - Ecuadorean

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    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.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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.

    Browse Our Top Marinades and Rubs Recipes

    Ratings & Reviews:

    • on August 28, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Marinade - Ecuadorean

    Serving Size: 1 (451 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 367.9
     
    Calories from Fat 250
    68%
    Total Fat 27.8 g
    42%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 1573.4 mg
    65%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 5.0 g
    20%
    Sugars 9.8 g
    39%
    Protein 3.7 g
    7%

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