Best 6 Peruvian Marinade Rotisserie Grill Or Oven Chicken Marinade Recipes

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**Peruvian Marinade: A Journey of Flavors for Rotisserie, Grill, or Oven-Roasted Chicken**

Embark on a culinary adventure with our Peruvian marinade, a symphony of flavors that will transform your chicken into a succulent and savory delight. This marinade is a harmonious blend of traditional Peruvian ingredients, each contributing its unique character to create a marinade that is both vibrant and versatile. Whether you prefer the smoky allure of rotisserie cooking, the rustic charm of grilling, or the convenience of oven-roasting, this marinade will elevate your chicken to new heights.

**Exploring Peruvian Cuisine: A Culinary Tapestry of Tradition and Innovation**

Peruvian cuisine is a vibrant tapestry of flavors and textures, a testament to the country's rich history and diverse geography. From the coastal regions, with their abundance of fresh seafood, to the Andean highlands, where hearty stews and roasted meats reign supreme, Peruvian cuisine is a reflection of its people and their culinary traditions.

**A Trio of Recipes: Unveiling the Versatility of Peruvian Marinade**

This article presents a trio of recipes that showcase the versatility of Peruvian marinade. Each recipe offers a unique interpretation of this flavorful marinade, allowing you to explore the diverse culinary landscapes of Peru.

**Rotisserie Chicken: A Peruvian Street Food Icon**

The first recipe takes you on a street food adventure with a succulent rotisserie chicken marinated in Peruvian spices. This dish is a Peruvian classic, often enjoyed as a flavorful and affordable meal.

**Grilled Chicken: A Backyard BBQ Delight**

Fire up your grill and prepare for a smoky feast with our grilled chicken recipe. The marinade's aromatic blend of herbs and spices will infuse the chicken with a tantalizing flavor, making it a standout at your next backyard barbecue.

**Oven-Roasted Chicken: A Home-Cooked Comfort**

For those who prefer the convenience of home cooking, our oven-roasted chicken recipe is a perfect choice. The marinade's rich flavors will permeate the chicken as it roasts, resulting in a tender and juicy dish that will warm your kitchen with its inviting aromas.

Here are our top 6 tried and tested recipes!

PERUVIAN-STYLE GRILLED CHICKEN WITH GREEN SAUCE RECIPE



Peruvian-Style Grilled Chicken With Green Sauce Recipe image

Our tender Peruvian-style grilled chicken is slow-cooked with a vinegar and spice rub. But it's the sauce that everyone loves, and it's easy to make with cilantro, jalapeños, and ají amarillo peppers.

Provided by J. Kenji López-Alt

Categories     Mains

Time 1h35m

Yield 4

Number Of Ingredients 20

For the Sauce:
3 whole jalapeño chiles, roughly chopped (see note)
1 tablespoon (15ml) ají amarillo pepper paste (see note)
1 cup fresh cilantro leaves (1 ounce; 28g)
2 medium cloves garlic
1/2 cup (120ml) mayonnaise
1/4 cup (60ml) sour cream
2 teaspoons (10ml) fresh juice from 1 lime
1 teaspoon (5ml) distilled white vinegar
2 tablespoons (30ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Chicken:
1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)
4 teaspoons (20g) kosher salt
2 tablespoons (30g) ground cumin
2 tablespoons (30g) paprika
1 teaspoon (5g) freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons (30ml) white vinegar
2 tablespoons (30ml) vegetable or canola oil

Steps:

  • For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down sides as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
  • For the Chicken: Pat chicken dry with paper towels and place on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.
  • Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogeneous. Spread mixture evenly over all surfaces of chicken.
  • Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  • Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C). Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.
  • Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

Nutrition Facts : Calories 1323 kcal, Carbohydrate 8 g, Cholesterol 369 mg, Fiber 2 g, Protein 111 g, SaturatedFat 21 g, Sodium 1822 mg, Sugar 2 g, Fat 92 g, ServingSize Serves 4, UnsaturatedFat 0 g

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

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

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

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 ROAST CHICKEN (POLLO A LA BRASA)



Peruvian Roast Chicken (Pollo a la Brasa) image

This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.

Provided by Erik Ramirez

Categories     main-dish

Time P1DT3h

Yield 6 servings

Number Of Ingredients 15

13 ounces ground bean sauce (fermented soybean paste), preferably Lee Kum Kee brand; available online and Asian specialty stores
1/2 cup aji amarillo paste (yellow hot pepper paste), preferably Doña Isabel brand, available online and Latin specialty stores
3 tablespoons chicken stock, or water
3 tablespoons ground cumin
1/4 cup sunflower oil, or any neutral oil, such as canola or grapeseed
6 cloves garlic, about 3 tablespoons minced
4 sprigs oregano (or 1 tablespoon dried oregano), about 3 tablespoons minced
3 1/2 pounds whole chicken
1 poblano pepper
3 jalapeño peppers
1 bunch cilantro, cold
1/2 cup white wine vinegar, cold
1 large egg yolk, cold
1 cup canola oil, cold
Kosher salt, to taste

Steps:

  • Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
  • Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
  • Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
  • Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
  • Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
  • Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
  • Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.

PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE



Peruvian-Style Roast Chicken with Green Sauce image

Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce.

Provided by Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)

Categories     Dinner

Time 2h

Yield 4

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
¼ cup lime juice, from 2 limes
4 large garlic cloves, roughly chopped
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)
1 cup packed fresh cilantro leaves
2 cloves garlic, roughly chopped
½ cup mayonnaise, best quality such as Hellmann's
¼ cup sour cream
1 tablespoon fresh lime juice, from one lime
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Steps:

  • Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
  • Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
  • Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
  • Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
  • Note: The nutritional information does not include the green sauce.

Nutrition Facts : Calories 614, Fat 43 g, Carbohydrate 7 g, Protein 49 g, SaturatedFat 10 g, Sugar 3 g, Fiber 1 g, Sodium 694 mg, Cholesterol 340 mg

PERUVIAN MARINADE FOR CHICKEN



Peruvian Marinade for Chicken image

A deliciously lemony and garlicky recipe from Food & Wine magazine. Serve with an avocado and red onion salad. Note - prep time does not include 1/2 to 4 hour marinating time

Provided by Debi9400

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
8 large garlic cloves, coarsely chopped
1 teaspoon turmeric
1 tablespoon paprika
1/4-1/2 teaspoon cayenne
1/2 teaspoon cumin, ground
salt & pepper

Steps:

  • Whisk all marinade ingrediants together in a bowl.
  • Place chicken breasts in a large ziplock bag and pour marinade over top.
  • Refrigerate for at least 30 minutes but no longer than 4 hours.
  • Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
  • Grill, with lid down for 7 to 7 1/2 minutes per side.

PERUVIAN MARINADE (ROTISSERIE, GRILL, OR OVEN CHICKEN MARINADE)



Peruvian Marinade (Rotisserie, Grill, or Oven Chicken Marinade) image

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

1/2 cup vegetable oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
8 large garlic cloves, coarsely chopped
1 teaspoon turmeric
1 tablespoon hot paprika
1/2 teaspoon ground cumin
kosher salt
fresh ground pepper

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

Tips:

  • Use a food processor to quickly and easily blend the marinade ingredients together.
  • If you don't have a food processor, you can finely chop the garlic, onion, and cilantro by hand.
  • Be sure to coat the chicken in the marinade for at least 30 minutes, but no longer than 24 hours.
  • If you're using a rotisserie grill, cook the chicken over medium heat for about 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit.
  • If you're using an oven, bake the chicken at 375 degrees Fahrenheit for about 1 hour, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides, such as rice, beans, or salad.

Conclusion:

This Peruvian marinade is a delicious and flavorful way to prepare chicken. Whether you're cooking it on a rotisserie grill or in the oven, this marinade will give your chicken a moist and juicy interior and a crispy, flavorful exterior. So next time you're looking for a new way to cook chicken, give this Peruvian marinade a try.

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