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

Ingredients:

• 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

Steps:

1. Put ingredients in bowl
2. Mix
3. If this is difficult take up another hobby

Tips:

• 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.