El Gringo Marinade

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.

Prep Time:

10 minutes


  • 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


  1. Put ingredients in bowl
  2. Mix
  3. 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.

Health Nut:

  • 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.

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