This chicken marinade was especially made for the Pollo del Gringo recipe but you can use this for other poultry dishes as well and even vegetables. I learned how to make this many years ago when I would travel down to Mexico and spend the weekend with my ruca. She showed me the ways of the local cooking and I became very popular down in Rosarito. I was known down there by the nickname El Gringo Guapo. To this day I have no idea what that means. But nonetheless, I completely made that story up. It doesn’t stop this marinade from giving your chicken a nice tangy kick in the cockle.
- 2 cups of orange juice (Fresh squeezed about 2.5 oranges)
- ¼ cup of lemon/lime juice (Fresh squeezed 2 each)
- 3 tsp of Maggi sauce
- 3 tsp of Worcestershire sauce
- 3 tbsp of chipotle powder
- 3 tbsp of paprika
- 1 tsp Kosher salt
- 1 tsp of cracked pepper
- 3 – 4 cloves of minced garlic
- Put ingredients in bowl
- If this is difficult take up another hobby
- As always with most marinades and rubs, play around with the ingredients and see what you come up with.
- If you are pressed for time or making a lot of this stuff, you can use store bought juice but just remember fresh squeezed is always better.
- Want it more spicy? Dice some jalapenos into the mix.
- Marinate this at least 12 hours for maximum affect.
- You can purchase Maggi sauce at most Mexican markets. They also sell it online. That shit is delicious.
- Stick with the fresh juices.
- Cut back on or skip the Maggi sauce if you got HTN (look it up). It may be delicious, but it’s high in sodium. Use a bit more lower sodium Worcestershire sauce instead so you don’t die eating it.
- Do yoga you damn hippie.