There is a restaurant chain here, based on Cuban food, called Pollo Tropical. It's star menu item is the grilled chicken using this marinade. They also use the marinade, sans the chicken, adding all other ingredients to the orange and pineapple juices, to cook carrots, thick sliced onions and red/green bell peppers. The marinade is reduced to a glaze that coats the veges. The marinade is also great with pork on the grill, which can be marinated overnight. Ingredients 2 pounds cut up chicken, your favorite pieces 1 tablespoon fresh garlic, mashed into a paste 4 cups of sour orange/bitter orange juice 1 cup pineapple juice 1 minced jalapeno pepper without the seeds 1 tablespoon fresh cilantro leaves 1 tablespoon cumin 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1/4 teaspoon white pepper, or to taste 1 teaspoon dried oregano leave Directions 1) Rub the chicken with the garlic and spices, then set them in a pan with the orange and pineapple juice. Marinate for at least 4 hours and up to 8 hours. If you can’t find sour/bitter orange juice, substitute equal parts of orange and lime juice. 2) Remove chicken from marinade, pat dry with paper towels and set aside. Reserve the marinade. 3) Heat a sauce pan over med-high, add reserved marinade and bring to a boil. Remove from heat and let cool. Can be used warm for basting the chicken. 4) Cook on the grill, basting with left over marinade until done. 5) Serve with your choice of sides, black beans and rice, tostones, yucca con mojo, etc.