CHICKEN MARINADE - ECUADOREAN

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Chicken Marinade - Ecuadorean image

I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America, if you really like heat. I have used this with steak, but I add 1 tsp thyme for that. This does not store well, so make it the day you will use it.

Provided by Pesto lover

Categories     Onions

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 11

3 medium red onions, grated
6 garlic cloves, minced
3 tablespoons oil
1 tablespoon vinegar (your choice of type, I use red wine vinegar)
1/2 cup fresh parsley, very finely chopped
1/2 cup fresh cilantro, very finely chopped
1 teaspoon dried oregano leaves
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Mix all ingredients and use as marinade. You can also just throw it all into the food processor or a blender to puree it.

Nutrition Facts : Calories 368, Fat 27.9, SaturatedFat 3.7, Sodium 1573.5, Carbohydrate 29.2, Fiber 5, Sugar 9.8, Protein 3.8

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