1/1 Photo of Peruvian Marinade (Rotisserie, Grill, or Oven Chicken Marinade)
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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Units: US | Metric
- 1Combine ingredients in a large zip lock bag and whisk or shake till blended.
- 2Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
- 3Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
- 4Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
- 5For Reference;.
- 6Whole 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.
- 7Breast 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.
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Nutritional Facts for Peruvian Marinade (Rotisserie, Grill, or Oven Chicken Marinade)
Serving Size: 1 (209 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1050.7
- Calories from Fat 995
- Total Fat 110.6 g
- Saturated Fat 14.3 g
- Cholesterol 0.0 mg
- Sodium 12.7 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 3.7 g
- Sugars 2.6 g
- Protein 3.3 g
The following items or measurements are not included:
white wine vinegar