Name: Cuban Mojo Chicken Legs
Prep time: 15 min
Cook time: 1 d 50 min
Total time: 1 d 1 h 5 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 small jalapeño pepper, seeded, coarsely chopped; ½ cup/12 grams packed cilantro leaves and tender stems; ½ cup/120 milliliters fresh orange juice; ¼ cup/60 milliliters fresh lime juice; ¼ cup/60 milliliters 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

Ingredients

Marinade

Special Equipment

instant-read thermometer

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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 400°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.