Best South American Marinade Recipes

PERUVIAN CHICKEN RECIPE (POLLO A LA BRASA)

Steps:

• Pat the chicken dry with a paper towel and set it into a large bowl.
• Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
• Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
• Heat oven to 450 degrees.
• Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
• Bake the chicken for 30-40 minutes, or until the chicken is golden brown and cooked through. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
• Remove, tent with aluminum foil, and rest for 10 minutes before serving.
• Whisk together the aji amarillo paste, mayonnaise, crema or sour cream, tomato paste, shallot, lime juice and salt and pepper. You can either mix by hand or use the processor for a thinner consistency.
• Adjust for salt and pepper and serve with the roasted Peruvian chicken.

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)

Steps:

• Marinate chicken:
• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
• Grill chicken:
• If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
• If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
• Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

JACK'S OLD SOUTH MEAT MARINADE

Steps:

• Heat and whisk together until sugar and salt dissolve.

CARNE ASADA: COLOMBIAN-STYLE GRILLED FLANK STEAK

Steps:

• In a bowl or large measuring cup, whisk together the vegetable oil, 1/2 bottle of beer, orange juice, lime juice, vinegar, and Worcestershire sauce.
• Whisk in the garlic, cumin, Sazon Goya, and salt and pepper to taste.
• Place the flank steak inside a resealable plastic bag and add the marinade mixture. Seal the bag tightly, then leave the steak to marinate overnight in the fridge.
• Heat the grill to medium-high. Remove the steak from the marinade and grill for 5 to 8 minutes on each side, or until it reaches your desired doneness .
• Let the steak rest for 5 minutes, then slice very thinly against the grain.
• Enjoy with your choice of sides or inside a taco or arepa.

CHIMICHURRI SAUCE

Steps:

• Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

SOUTH OF THE BORDER BEEF MARINADE

Steps:

• Blend all ingredients well.
• Mix 3 teaspoons of mixture with
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• and 1 cup of red wine vinegar.
• NOTE: This amount will marinate 1 lb. of beef.

SOUTH AMERICAN-STYLE STEAK

Steps:

• Place steaks in shallow baking dish.
• Pour orange, lemon and lime juices over steaks.
• Add garlic and turn steaks to coat.
• Marinate steaks, covered, for 4 hours or overnight in refrigerator.
• Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
• Season with salt& pepper, and cayenne.
• Fry steaks until brown on both sides, turning once, about 4 minutes.
• Transfer to plates and serve.
• You can grill if you prefer.

SOUTH AMERICAN STEAK SAUCE

Steps:

• Mix all the above ingredients together.
• Quantity of vinegar may be adjusted to attain desired consistency.
• Let stand in refrigerator overnight so flavors can blend.
• Stir before use, and refrigerate when not in use.
• Especially good marinade for steaks and pork chops.