A zingy mojo marinade should be in your grilling repertoire — one that does double duty as both a marinade and a vibrant finishing sauce. “Mojo” is the Spanish word for Òsauce,Ó and it traces its roots to the Canary Islands before traveling to Cuba, Puerto Rico and throughout the Caribbean, where each region developed its own distinctive iteration of the classic condiment.
Mojo is built on a combination of garlic and citrus, creating a bright, punchy sauce and marinade that infuses and flavors grilled meats, seafood and vegetables. This version comes together with a quick blitz in a blender or food processor. Simply reserve a portion of the sauce for serving, then use the rest to marinate the chicken, allowing the flavors to soak in before the legs hit the grill.
Traditional mojos often feature sour orange juice for their unique tang. In this recipe, sweet navel orange and fresh lime strike a balance of sweetness and sharp acidity. A generous handful of cilantro, along with jalapeno and onion, lend herbaceous notes and a kick of heat. The result is a fresh, citrusy marinade and sauce that is as versatile as it is delicious. Serve it with grilled meats and fish, roasted vegetables or dolloped over rice and grains.
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Grilled Mojo Chicken Legs
Active time (including grilling time): 1 hour
Total time: 1 hour plus marinating time
Yield: Serves 4
Ingredients
Sauce:
5 garlic cloves
1 medium jalapeno pepper, seeded, coarsely chopped
1/2 small yellow onion, chopped
1 1/2 cups packed fresh cilantro leaves and tender stems
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup olive oil
Zest of one orange
Zest of one lime
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 whole bone-in chicken legs, each 10 to 12 ounces
Fresh cilantro
Lime and orange wedges
Combine the marinade ingredients in the bowl of a food processor. Process to blend. Set aside 1/2 cup for serving.
Put the chicken a large resealable plastic bag. Add the remaining marinade and seal the bag. Turn the bag to evenly distribute the marinade, then refrigerate for at least 2 hours or up to 24 hours, turning the bag once or twice.
When ready to grill, remove the chicken from the marinade and place on a plate. Discard the marinade. Prepare the grill for cooking over medium heat.
Grill the chicken legs over indirect heat for about 30 minutes, then move them to direct heat and continue to cook until an instant-read thermometer inserted into the thickest part of the chicken (not touching the bone) registers 165 degrees, about 10 to 15 minutes more, depending on the size of the legs. Transfer to a platter and let rest for 10 minutes.
Garnish with fresh cilantro. Serve with lime and orange wedges and the reserved sauce.