Main Dish
Peruvian Chicken Rub
Pech Merle Winery
21001 Geyserville Avenue
Geyserville, CA 95441
pechmerlewinery.com
- RECIPE YEAR: 2017
- RECIPE BY: John Pepe, Winemaker
- YIELD: Serves 8
- PAIRS WELL WITH: 2013 Treborce Zinfandel
My great-grandmother was from Argentina and this recipe was found among some of her personal papers after my aunt Toni died last year. They were peasants and you can see the ingredients are all very basic and in everyone’s pantry. Quinoa is also a native South American grain that pairs well with chicken, especially if there are veggie bits in it! It’s fast and easy to make, enjoy!
Ingredients:
- 4 tablespoons extra-virgin olive oil or avocado oil
- 8 garlic cloves, chopped
- 1 medium onion, chopped
- 4 limes, juiced
- 2 Meyer lemons, zested
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Chicken parts as desired
Directions:
In a bowl, combine the oil, garlic, onion, lime juice, lemon zest, paprika, cumin, oregano, cayenne, salt and black pepper. Place the chicken parts in a large sealable plastic bag and add the marinade. Seal the bag and refrigerate for at least 2 hours or up to overnight, turning the chicken pieces over at least once. Cook as desired. Note: This makes enough marinade for the pieces from up to 2 chickens, with or without skin. Serving suggestion: Serve with any quinoa side dish, as this is a native Peruvian grain.
