Zutaten für Peruvian Marinade Rotisserie Grill Or Oven Chicken Marinade
- Vegetable Oil
- Fresh Lemon Juice
- White Wine Vinegar
- Garlic Cloves
- Turmeric
- Hot Paprika
- Ground Cumin
- Kosher Salt
- Fresh Ground Pepper
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Zubereitung von Peruvian Marinade Rotisserie Grill Or Oven Chicken Marinade
- In a large zip-top bag, whisk together all marinade ingredients until thoroughly combined.
- Add chicken pieces to the bag, ensuring they are fully coated in the marinade.
- Refrigerate for at least 1 hour, or up to 4 hours for maximum flavor penetration.
- Remove chicken from marinade and discard the marinade. Season generously with kosher salt and freshly ground black pepper.
- **For Rotisserie:** Place marinated chicken on rotisserie rod and cook according to your rotisserie's instructions (generally 60-70 minutes for a whole fryer, 22 minutes per pound for a whole roaster).
- **For Oven:** Preheat oven to 450°F (232°C). Place chicken in a roasting pan. Roast for the first 15-20 minutes, then reduce heat to 350°F (177°C) and continue cooking until a meat thermometer inserted into the thickest part registers 175-180°F (79-82°C). Approximate cooking times (adjust as needed based on size and thickness):
- - Whole chicken (butterflied): 45-50 minutes
- - Bone-in breast half: 10-15 minutes per side
- - Boneless breast half: 8-10 minutes per side
- - Leg or thigh: 10-15 minutes per side
- - Drumstick: 8-12 minutes per side
- - Wings or drumettes: 8-12 minutes per side
- **For Grill:** Preheat grill to medium-high heat. Grill chicken, turning occasionally, until a meat thermometer inserted into the thickest part registers 175-180°F (79-82°C). Cooking times will vary depending on grill heat and thickness of the chicken.
- Remove chicken from oven or grill. Let rest for 5-10 minutes before carving and serving. Internal temperature will continue to rise slightly as it rests.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
71g
Carbs
6g
