Peruvian chicken marinade
SmartPoints® value per serving
You can use this savory, delicious marinade with a kick for more than just chicken—try it with pork, beef, even vegetables. It features soy sauce, white wine vinegar, garlic, canola oil, and lots of spices, including cumin, paprika, oregano, and a pinch of cayenne. Simply whisk all the ingredients together to make the marinade, no cooking or heating up of anything required. You can let the chicken marinate for 4 hours, but we highly recommend letting it go for up to overnight, which imparts the most flavor. Proceed to cook or grill the chicken as desired and dinner is served.
White wine vinegar
3 medium clove(s), minced
- 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.