Peruvian Marinade for Chicken |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. Whisk all marinade ingrediants together in a bowl.
2. Place chicken breasts in a large ziplock bag and pour marinade over top.
3. Refrigerate for at least 30 minutes but no longer than 4 hours.
4. 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.
5. Grill, with lid down for 7 to 7 1/2 minutes per side.
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