Cuban Mojo Chicken Legs
ORIGINALLY POSTED BY: JAMIE PURVIANCE ON WEBER.COM
PREP TIME
15 Min
COOK TIME
50 Min
FEEDS
4
DIFFICULTY
Easy
MARINATING TIME
4 - 24 hrs
INGREDIENTS
| 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 |
DIRECTIONS
1. In the bowl of a food processor combine all of the marinade ingredients. Process to blend.
2. 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.
3. Prepare the grill for indirect and direct cooking over medium heat (350° to 450°F).
4. 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.
5. 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.
