Peruvian Marinade (Rotisserie, Grill, Or Oven Chicken Marinade)

• 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
• kosher salt
• fresh ground pepper

1. Combine ingredients in a large zip lock bag and whisk or shake till blended.
2. Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.
3. Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.
4. Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
5. For Reference;.
6. Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; 450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking. Remove from oven when meat thermometer reads 175u0b0-180u0b0F; temperature will continue to rise as it stands.
7. Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side - Remove from oven when meat thermometer reads 175u0b0-180u0b0F; temperature will continue to rise as it stands.

vegetable oil, lemon juice, white wine vinegar, garlic, turmeric, hot paprika, ground cumin, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/peruvian-marinade-rotisserie-grill-or-oven-chicken-marinade-223218 (may not work)