Peruvian Marinade

This recipe from Melissa Rubel Jacobson is based on Peruvian rotisserie chicken. It's deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.


Slideshow: More Latin American Recipes


  • Servings: 4


  • 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
  • Salt and freshly ground pepper
chicken (options)
  • 4 pieces boneless, skinless breasts, 6 ounces each
  • 4 pieces bone in, skin on breasts, 12 ounces each
  • 8 pieces boneless, skinless thighs, 5 ounces each
  • 8 pieces bone in, skin on thighs, 6 ounces each
  • 8 pieces legs, 4 ounces each

How to make this recipe

  1. In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

  2. Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.

Serve With

Avocado and red onion salad.

Suggested Pairing

Argentine Malbec.

Contributed By Photo © Quentin Bacon Published May 2007

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