South American Marinade Recipes

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PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).

Provided by Shelley Wiseman

Categories     Chicken     Lunch     Lime     Grill     Grill/Barbecue     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 2-4 servings

Number Of Ingredients 9



Peruvian Grilled Chicken (Pollo a la Brasa) image

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).

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered
Accompaniment: lime wedges

JACK'S OLD SOUTH MEAT MARINADE

Provided by Food Network

Time 10m

Yield 12 1/2 cups

Number Of Ingredients 9



Jack's Old South Meat Marinade image

Steps:

  • Heat and whisk together until sugar and salt dissolve.

2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt

CHIMICHURRI SAUCE

This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too

Provided by Jennifer Joyce

Categories     Condiment

Time 10m

Yield Makes 250ml

Number Of Ingredients 7



Chimichurri sauce image

Steps:

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

Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

small pack coriander, finely chopped
small pack flat-leaf parsley, chopped
2 garlic cloves, very finely chopped
1 small sweet onion, finely diced
1 green chilli, deseeded and finely chopped
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar (Sauvignon Blanc or rice wine vinegar are good)

SOUTH OF THE BORDER BEEF MARINADE

I found this marinade recipe on the "Life Tips" website while looking for methods of freezing vegetables. Use this on steaks for grilling, roasts, kabobs. This recipe provides great Mexican flavoring, is quick and easy to prepare, and delicious to boot.

Provided by Happy Hippie

Categories     South American

Time 5m

Yield 16 1/2 Teaspoons

Number Of Ingredients 8



South of the Border Beef Marinade image

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.

Nutrition Facts : Calories 6.2, Fat 0.2, Sodium 76.1, Carbohydrate 1.3, Fiber 0.6, Sugar 0.1, Protein 0.2

1/2 teaspoon salt
2 1/2 teaspoons ground cumin
2 1/2 teaspoons dried oregano
2 1/2 teaspoons ground red chili pepper
2 1/2 teaspoons ground cloves
2 1/2 teaspoons cinnamon
2 1/2 teaspoons ground black pepper
1 teaspoon garlic powder

SOUTH AMERICAN-STYLE STEAK

For an authentic South Central American meal, serve this citrus-marinated steak with white rice, pinto beans tossed butter, and a marinated cabbage salad.

Provided by Miss Annie

Categories     Meat

Time 4h10m

Yield 2 serving(s)

Number Of Ingredients 7



South American-Style Steak image

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.

2 1/2 inches thick rib eye steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 clove garlic, pressed
2 teaspoons vegetable oil
cayenne pepper

SOUTH AMERICAN STEAK SAUCE

Make and share this South American Steak Sauce recipe from Food.com.

Provided by Millereg

Categories     Sauces

Time 10h

Yield 4 cups, 16 serving(s)

Number Of Ingredients 8



South American Steak Sauce image

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.

Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 977.8, Carbohydrate 4.9, Fiber 0.8, Sugar 1.9, Protein 2

15 ounces reduced sodium soy sauce
6 ounces tomato paste
6 tablespoons distilled white vinegar
3 teaspoons garlic powder
1 1/2 teaspoons cayenne powder
1 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon sage

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