Recipe(tried): Pollo Loco Marinade - Not quite a copycat

This recipe is not quite a copycat of the original El Pollo Loco marinade, nor does it even come close. I have tried it and it missed the flavor completely. Here's another recipe I have found but have yet to try:

Pollo Loco Marinade

6 oz pineapple juice
2 T lime juice
1 T white vinegar
2 cloves garlic, mashed & minced
1/2 tsp salt
1/2 tsp dried oregano (preferably Mexican), crumbled
1/8 tsp ground pepper
1/4 tsp mild chili pepper (Anaheim or California), stem & seeds removed, finely minced
8 drops yellow food coloring, optional (but accurate)
1 T vegetable oil

Combine ingredients. Set aside 1/4 cup of marinade in fridge to reserve for basting.

Cut 4 pounds chicken into quarters. Place into large ziplock bag and add marinade. Seal and refrigerate overnight, turning the bag from time to time.

45 minutes before cooking time, remove chicken from fridge, allowing to come just to room temperature.

Drain chicken, discarding marinating liquid. Grill chicken over medium coals, turning often, for 20-25 minutes or until juices run clear. While cooking, baste frequently with reserved marinade.

To serve: along with the chicken, offer fresh hot tortillas and some pico de gallo, and/or other salsas. You help yourself by tearing off a chunk of chicken, laying it in the center of the tortilla, topping it with pico or salsa, and then eating, with the juices running down your chin.