Close, but not quite as good as my local Peruvian place. Smells just like it, but flavor not permeated through meat, as there's is. Maybe I should have marinated it longer or poked holes in chicken before hand. I did about 6 - 7 hours. Also, I missed the little yellow sauce packet. The sauce packet is 50% of the goodness.
the missing flavor is a Peruvian spice called Aji Panca. If you substitute 1 teaspoon of the cumin with Aji Panca it will be perfect. The spice is available as a paste or dry ground.
Fairly nice, but totally inauthentic-- I should have been more suspicious of the soy sauce in a Peruvian recipe. the long marination is good, but this is not a Peruvian chicken recipe
Another 5 star recipe from you, NWG!!! We really enjoyed these chicken quarters!! I made it as written, using two chicken quarters, didn't bother to way them. DH then cooked them on the grill and basted them a couple of times during the beginning of grilling. I served these with rice, green beans and rolls. Thanks for sharing another winning recipe. Made for your win in the football pool!!! Congrats!!!!
I didn't lie to the family-but I didn't volunteer to them that this wasn't from our favorite Peruvian chicken place until they were half-finished and wanted to know where the usual little sauce containers were. 'Nuff said. Marinated for 24 hours after piercing the pieces with a fork.
Great stuff. I use it all the time now. Kids love it.
What a great recipe NWG. We really enjoyed this tasty chicken, it was tender, moist and oh so flavorful. I marinaded the huge chicken breasts for 12 hours and bbq them for a lovely dinner. The skin was pretty dark, but tasted incredible. Thank you for sharing a recipe that we will enjoy long after this tour is over. Made for ZWT7 (Witchin Kitchen) for my teammate Annacia's S/C America Challenge.
I made half the marinade and marinated 3 boneless skinless chicken breasts overnight. They were so yummy. Thanks NorthwestGal :) Made for Count Dracula and His Hot Bites for ZWT7
Lovely flavor from the wonderful spices and garlic! I allowed a couple of pounds of chicken tenders to sit for 24 hours in this yummy marinade and then tossed them on the charcoal grill. The tenders came off the grill with intense, but not at all overpowering Latin American flavor! This will definitely go into our regular summer grilling rotation. Next time I plan to try a whole chicken (or at least bone-in breasts.
I had this all marinated and ready to cook for DH before I left for work. He cooked it using the oven method. The chicken was very flavorful and delicious (I had some cold when I got home from work). Thank you for sharing. I'm looking forward to trying this on the grill once it gets warm outside.