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Section

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



4garlic cloves
1
small jalapeño pepper, seeded, coarsely chopped
½ cuppacked cilantro leaves and tender stems
½ cupfresh orange juice
¼ cupfresh lime juice
¼ cupolive oil
Zest of one orange
Zest of one lime
1 teaspoonground cumin
1 teaspoondried oregano
1½ teaspoonkosher salt
½ teaspoonfreshly ground black pepper
4bone-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.

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