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Cuban Mojo Chicken Legs

Jamie Purviance

Difficulty: easy

Fuel Type:

Serves 4
50 mins

People
Serves 4
Prep Time
15 mins
Marinating Time
4 to 24 h
Grilling Time
50 mins

Ingredients

Instructions

the Ingredients

Mojo Chicken Legs300

Marinade

4 garlic cloves
1 small jalapeño pepper, seeded, coarsely chopped
½ cup packed cilantro leaves and tender stems
½ cup fresh orange juice
¼ cup fresh lime juice
¼ cup olive oil
Zest of one orange
Zest of one lime
1 teaspoon ground cumin
1 teaspoon dried oregano
1½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

4 bone-in whole chicken legs, each (10 to 12 ounces)
Lime and orange wedges

Special Equipment

instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

In the bowl of a food processor combine all of the marinade ingredients. Process to blend.
Put the chicken a large resealable plastic bag, add the marinade, and seal closed. Turn the bag to distribute the marinade evenly, then refrigerate for 4 to 24 hours, turning the bag occasionally.
Prepare the grill for indirect and direct cooking over medium heat (350° to 450°F).
Lift the chicken out of the marinade, letting any excess liquid drip back in the bag. Pour the marinade into a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Remove from the heat and cool to room temperature.
Grill the chicken, skin-side up, over indirect medium heat, with the lid closed, for 40 minutes, then move to direct medium heat. Continue to grill, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165°F and the chicken is well marked, 8 to 10 minutes more, turning as needed. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes.

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