Peruvian Chicken Marinade
- Total Time
- 0:10
- Prep
- 0:10
- Serves
- 5
- Difficulty
- Easy
-
soy sauce2 Tbsp
-
white wine vinegar1 Tbsp
-
canola oil1 Tbsp
-
garlic clove(s)3 medium clove(s), minced
-
ground cumin1 tsp
-
paprika1 tsp
-
dried oregano¾ tsp
-
table salt½ tsp
-
cayenne pepper1 pinch
- 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.