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.
Provided by NcMysteryShopper
Categories Chicken Breast
Time 5m
Yield 1 marinade
Number Of Ingredients 9
Steps:
- Combine ingredients in a large zip lock bag and whisk or shake till blended.
- Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
- Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
- Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
- For Reference;.
- Whole 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.
- Breast 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.
Nutrition Facts : Calories 1050.8, Fat 110.6, SaturatedFat 14.4, Sodium 12.7, Carbohydrate 19.3, Fiber 3.7, Sugar 2.6, Protein 3.4
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
Provided by Shelley Wiseman
Categories Chicken Lunch Lime Grill Grill/Barbecue Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Marinate chicken:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
More about "peruvian marinade for chicken recipes"
PERUVIAN CHICKEN (POLLO A LA BRASA) - CHILI PEPPER MADNESS
From chilipeppermadness.com
PERUVIAN CHICKEN WITH GREEN SAUCE (AJI VERDE) - PLATINGS
From platingsandpairings.com
PERUVIAN ROAST CHICKEN WITH GARLIC BUTTER RICE | RECIPETIN EATS
From recipetineats.com
PERUVIAN GRILLED CHICKEN WITH CREAMY GREEN SAUCE & SPECIAL MARINADE
From eatperu.com
SKILLET-ROASTED PERUVIAN-STYLE CHICKEN - 177MILKSTREET.COM
From 177milkstreet.com
PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA) - CHEF BILLY PARISI
From billyparisi.com
PERUVIAN CHICKEN – WELLPLATED.COM
From wellplated.com
POLLO A LA BRASA RECIPE (PERUVIAN ROAST CHICKEN) - EAT PERU
From eatperu.com
PERUVIAN-STYLE GRILLED CHICKEN WITH GREEN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
PERUVIAN CHICKEN WITH AJI VERDE SAUCE | FEASTING AT HOME
From feastingathome.com
POLLO A LA BRASA (PERUVIAN ROAST CHICKEN) - THE DARING GOURMET
From daringgourmet.com
BEST PERUVIAN CHICKEN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
POLLO A LA BRASA (PERUVIAN-STYLE ROASTED CHICKEN)
From nerdswithknives.com
PERUVIAN CHICKEN WITH GREEN SAUCE (POLLO A LA BRASA)
From deeslittlekitchn.com
PERUVIAN-STYLE CHICKEN WITH GREEN SAUCE (OVEN ROASTED)
From everylastbite.com
RECIPE: PERUVIAN ROASTED CHICKEN WITH GREEN SAUCE - KITCHN
From thekitchn.com
PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE - ONCE UPON A …
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #chicken #south-american #peruvian #meat
You'll also love