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Peruvian Chicken Marinade

1
Total Time
10 min
Prep
10 min
Serves
5
Difficulty
Easy

Ingredients

soy sauce

2 Tbsp

white wine vinegar

1 Tbsp

canola oil

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

ground cumin

1 tsp

paprika

1 tsp

dried oregano

¾ tsp

table salt

½ tsp

cayenne pepper

1 pinch

Instructions

  1. Whisk together all ingredients. Use about 2 tablespoons per pound of chicken, or 1 tablespoon for each 4- or 5-ounce thigh or skinless boneless breast. Place the meat in a zip- close plastic bag and add the marinade. Squeeze out air, seal the bag, and turn to coat the chicken. Refrigerate chicken breasts or thighs for up to 4 hours and bone-in chicken pieces up to overnight.

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