It's time to fire up the grill and what is better than barbecued marinated chicken. But, what shall we marinate it in? Food and Wine this month has a number of different marinades to pick from: Vietnamese, Peruvian and Greek. On Monday night I used the Peruvian marinade and the outcome was delicious!!
Peruvian Marinade(makes 4 servings)
1/2 cup vegetable oil(I used olive)
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
8 large garlic cloves, coarsely chopped
1 tsp. turmeric
1 tablespoon hot paprika
1/2 tsp. ground cumin
salt and pepper
In a bowl, whisk all 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.(I marinaded the chicken for 24 hours). Grill over moderate heat.
2 comments:
I got the same magazine this month and made the same recipe for Caregroup and the result was the same - it was a huge hit!
I'm going to try this tonight... I love sending Jeremy out to the grill to cook the meat. It's my new favorite method of cooking. ;o)
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