Go Back
–+ servings
Mojo Chicken Legs

Mojo Chicken Legs: Grilled to Juicy Perfection for Summer Feasts

Enjoy vibrant flavors with Mojo Chicken Legs, a must-try for summer BBQs and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 legs
Course: Lunch
Cuisine: Cuban
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 leg quarters Chicken Use skin-on for maximum moisture and flavor.
  • 1/2 cup Olive Oil Can substitute with avocado oil.
  • 4 cloves Garlic Add more for bolder taste.
  • 1 whole Serrano Pepper Replace with jalapeño for extra spice.
  • 1/2 cup Freshly Squeezed Orange Juice Avoid bottled juice for best results.
  • 1 tablespoon Orange Zest Can be swapped with lemon zest if needed.
  • 1 whole Lime Juiced and zested.
  • 1 teaspoon Ground Cumin Coriander can also work as a substitute.
  • 1/4 cup Chopped Cilantro Try parsley for a different taste.
  • 1/4 cup Fresh Mint Leaves Basil can be used for a unique flavor.
  • 1 tablespoon Fresh Oregano Dried oregano may suffice at half the amount.
  • 1 teaspoon Kosher Salt Adjust if using finer table salt.
For the Basting Sauce
  • 1/2 cup Reserved Marinade Set aside before marinating.
  • 1/4 cup Additional Fresh Juice Mix with reserved marinade.

Equipment

  • Grill
  • Blender
  • Ziplock Bag

Method
 

Step‑by‑Step Instructions
  1. Trim any excess skin from the chicken leg quarters, then pat them dry with paper towels.
  2. In a blender, combine olive oil, garlic cloves, serrano pepper, orange juice, orange zest, lime juice, lime zest, cumin, cilantro, mint, oregano, and salt. Blend until smooth.
  3. Pour the marinade over the chicken legs, ensuring they are well-coated. Seal and refrigerate for at least 4 hours or overnight.
  4. Reserve half a cup of marinade for basting. Mix it with additional orange and lime juice.
  5. Preheat the grill to high heat (around 500°F). Clean grates and oil them lightly.
  6. Place chicken skin-side up on the cooler side of the grill, close the lid and cook for about 10 minutes. Baste with the marinade halfway.
  7. Flip each leg and grill skin-side down for an additional 10 minutes, checking for flare-ups.
  8. Transfer cooked chicken to a plate, tent with foil, and let rest for 10 minutes before serving.

Nutrition

Serving: 1legCalories: 300kcalCarbohydrates: 2gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 400mgSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Pair these chicken legs with Mexican Rice or serve in tacos for a complete meal experience.

Tried this recipe?

Let us know how it was!