Imagine sinking your teeth into succulent chicken, infused with the vibrant flavors of Cuba. These Grilled Mojo Chicken Legs are more than just a meal; they’re an experience. The tangy, garlicky, and herb-infused mojo marinade transforms ordinary chicken into a taste sensation you won’t soon forget. Get ready to fire up the grill and transport your taste buds to the Caribbean!

This recipe isn’t just delicious; it’s also surprisingly simple. Perfect for a weeknight dinner or a weekend BBQ, it’s a guaranteed crowd-pleaser that will leave everyone craving more. So, grab your ingredients, fire up the grill, and let’s make some magic!

Why You’ll Love This Grilled Mojo Chicken

Forget bland, boring chicken! This Mojo Chicken is bursting with fresh, zesty flavor. What makes this recipe so special?

• Incredible Flavor: The mojo marinade is a symphony of citrus, garlic, and fresh herbs.
• Juicy and Tender: Grilling over indirect heat ensures the chicken stays incredibly moist.
• Perfectly Crispy Skin: A final sear over high heat creates beautifully browned and crispy skin.
• Easy to Make: Simple ingredients and straightforward instructions make this recipe accessible to all skill levels.
• Versatile: Serve it as a main course, in tacos, or even on salads.

Unlocking the Secrets of Mojo: The Cuban Marinade

Mojo, a cornerstone of Cuban cuisine, is more than just a marinade; it’s a flavor explosion. The combination of sour orange (or a blend of orange and lime), garlic, herbs, and spices creates a vibrant and aromatic concoction that’s perfect for enhancing the flavor of meats, especially chicken and pork. This recipe adapts the traditional mojo to perfection with easily sourced ingredients.

Ingredients: Your Cuban Flavor Palette

Before you fire up the grill, gather these essential ingredients. Freshness is key to unlocking the full potential of the mojo marinade!

• Chicken Leg Quarters: 6, about 3 lbs, skin on, bone in. These offer the best balance of flavor and affordability.
• Olive Oil: 1/2 cup, extra virgin. Provides richness and helps the marinade penetrate the chicken.
• Garlic: 8 cloves, minced. The heart and soul of mojo! Use fresh garlic for the most pungent flavor.
• Orange Juice: 1 cup, freshly squeezed. Adds sweetness and acidity.
• Lime Juice: 1/2 cup, freshly squeezed. Provides a tangy counterpoint to the orange juice.
• Orange Zest: 1 tablespoon, from about 1 orange. Adds aromatic citrus oils.
• Lime Zest: 1 teaspoon, from about 1 lime. Enhances the lime flavor.
• Ground Cumin: 2 teaspoons. Adds warmth and earthy notes.
• Fresh Cilantro: 1/2 cup, roughly chopped. Contributes a bright, herbaceous flavor.
• Fresh Mint: 1/4 cup, roughly chopped. Offers a refreshing coolness.
• Dried Oregano: 1 tablespoon. Provides a classic Cuban flavor.
• Serrano Pepper: 1, seeded and minced (optional). Adds a touch of heat. Adjust to your preference.
• Kosher Salt: 1 1/2 teaspoons, or to taste. Enhances all the flavors.
• Black Pepper: 1 teaspoon, freshly ground. Adds a subtle spice.

Step-by-Step Guide: From Marinade to Mouthwatering Chicken

Follow these detailed instructions to create perfectly grilled mojo chicken legs every time!

1. Prepare the Chicken (10 minutes): Begin by trimming any excess skin from the chicken leg quarters. Pat them completely dry with paper towels. This is crucial for achieving crispy skin later on. Place the chicken in a large resealable bag or a non-reactive baking dish (glass or ceramic).
2. Craft the Mojo Marinade (15 minutes): In a food processor or blender, combine the olive oil, minced garlic, serrano pepper (if using), orange juice, lime juice, orange zest, lime zest, cumin, cilantro, mint, oregano, kosher salt, and black pepper. Process until the mixture is mostly smooth. The marinade should be vibrant green and intensely aromatic.
3. Marinate the Chicken (4-24 hours): Reserve 1/2 cup of the mojo marinade in a separate container for basting and serving. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, or preferably overnight, up to 24 hours. The longer the chicken marinates, the more flavorful it will become.
4. Prepare the Grill (15 minutes): Preheat your grill to medium heat (around 350-400°F or 175-200°C). For gas grills, this usually means setting the burners to medium. For charcoal grills, arrange the coals on one side of the grill to create a zone for indirect heat. Clean the grill grates thoroughly with a wire brush and lightly oil them to prevent sticking.
5. Grill the Chicken (45-55 minutes): Remove the chicken from the marinade and shake off any excess. Discard the used marinade. Place the chicken leg quarters, skin-side up, on the cooler side of the grill (the side without direct heat). Close the lid and cook for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
6. Baste and Flip (Every 10 Minutes): During the grilling process, baste the chicken with the reserved mojo marinade every 10 minutes. This will help keep the chicken moist and add another layer of flavor. After the initial 25-30 minutes, flip the chicken skin-side down and continue grilling for another 15-20 minutes, basting frequently.
7. Crisp the Skin (5-10 minutes): Move the chicken to the hotter side of the grill, skin-side down. Watch carefully to prevent burning. Grill for 3-5 minutes per side, or until the skin is beautifully browned and crispy. The internal temperature of the chicken should reach 185°F (85°C) in the thickest part of the thigh. This higher temperature ensures the leg quarters are tender and juicy.
8. Rest and Serve (10 minutes): Transfer the grilled mojo chicken legs to a plate and loosely tent them with foil. Let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in even more succulent chicken. Drizzle with the remaining reserved mojo sauce and enjoy!

Pro Tips for Grilling Success

Want to take your grilled mojo chicken to the next level? Here are some insider tips:

• Don’t Overcrowd the Grill: Grilling in batches ensures even cooking and prevents the grill temperature from dropping too low.
• Use a Meat Thermometer: A reliable meat thermometer is your best friend when grilling. It guarantees that the chicken is cooked to a safe and delicious temperature.
• Control Flare-Ups: Keep a spray bottle of water nearby to tame any flare-ups caused by dripping marinade.
• Rest is Key: Don’t skip the resting period! It makes a world of difference in the juiciness of the chicken.
• Experiment with Wood Chips: Add wood chips (like hickory or mesquite) to your charcoal grill for a smoky flavor infusion.

Flavor Pairings and Serving Suggestions

Grilled mojo chicken legs are incredibly versatile and pair well with a variety of sides. Here are a few of our favorite suggestions:

• Classic Cuban Sides: Serve with Congri (Cuban rice and black beans), platanos maduros (sweet fried plantains), and a simple green salad.
• Fresh and Light Options: Pair with a refreshing mango salsa, avocado salad, or grilled vegetables.
• Taco Night Transformation: Shred the chicken and use it as a filling for tacos or burritos. Top with your favorite toppings, like shredded cabbage, pico de gallo, and a dollop of sour cream.
• Salad Sensation: Add grilled mojo chicken to a green salad for a protein-packed and flavorful meal.

Variations and Substitutions: Make it Your Own

This recipe is a fantastic starting point, but feel free to customize it to your liking! Here are some variations and substitutions to try: