Grilled Mojo Chicken Leg Quarters

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5 from 9 votes

Grilled Mojo Chicken Leg Quarters

Chicken leg quarters marinated in a fresh citrus, garlic and herb Cuban style mojo marinade and grilled to perfection.

Prep Time10

Cook Time45

Marinating time8

Total Time8 55

Course: Main, Main Course, Mains

Cuisine: American, Cuban, Latin

Servings:

Calories: 453kcal

Author: Jessica

Equipment

Reusable Gallon Plastic Bags

Ingredients

4 chicken leg quarters
½ cup fresh squeezed orange juice
zest of one orange
⅓ cup fresh squeezed lime juice
zest of one lime
8 cloves garlic
1 small shallot
½ cup fresh cilantro
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
extra cilantro, lime and orange wedges or slices for garnish

Instructions

Make the mojo marinade

Roughly chop garlic, shallot and cilantro. Add to a food processor or blender with the rest of the marinade ingredients and pulse until well combined.
Pat chicken leg quarters dry with a paper towel and place chicken in a zip top bag or shallow dish. Pour ⅔ of the marinade over the chicken and reserve the rest of the marinade for basting and dipping.
Squeeze out as much air as possible from the bag and make sure the chicken is thoroughly coated in the marinade. Marinate chicken in the refrigerator for 6-8 hours.

Grill the chicken

Remove chicken from marinade and discard.
Preheat gas or charcoal grill to about 350 degrees. See post about creating a direct and indirect heat zone on the grill.
Place leg quarters skin side down over direct heat and sear for 2-3 minutes. Flip and sear on other side for 2-3 minutes.
Move chicken to indirect heat, close lid and grill for 35-45 minutes until the internal temperature reaches at least 165 degrees. Use the reserved marinade to generously baste the chicken during the last 5 minutes of cooking time.
Remove chicken from grill and tent with foil. Rest for ten minutes before serving.

Notes

Grilled bone in chicken may look a little pink near the bone. Chicken is safe to eat when it reaches an internal temperature of at least 165 degrees. For best results, use a meat thermometer.

Nutrition