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.
More Latin American Recipes
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
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 It
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.
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.
Avocado and red onion salad.
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