Grilled Mojo Chicken
sandravalvassori.com
Packed with tangy citrus and bold garlic flavor, this Grilled Mojo Chicken is inspired by the vibrant flavors of Cuban cuisine. The mojo criollo marinade is made with a carefully tested blend of orange, lime, lemon, and grapefruit juices that tenderize the chicken while infusing it with bright, tangy flavor before it's grilled or baked to golden perfection. Whether you're making an easy family dinner or hosting a Fourth of July cookout, this flavor-packed chicken is sure to be the star of the meal.
Servings: 6
Ingredients
For The Mojo Marinade/Sauce
- 1 tablespoon orange zest
- 1 teaspoon lime zest
- 1/2 cup freshly squeezed orange juice (from about 2 oranges)
- 1/3 cup freshly squeezed lime juice (from about 3 limes)
- 1/3 cup freshly squeezed grapefruit juice (from about grapefruit)
- 2 tablespoons freshly squeezed lemon juice (from about 1/2 a lemon)
- 6-8 cloves garlic, peeled
- 1 small yellow onion (roughly chopped)
- 1 1/2 teaspoon ground cumin, divided
- 1 1/2 teaspoon dry oregano, divided
- 1 teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
- 1/3 cup extra-virgin olive oil
For The Chicken
- 6 bone-in, skin-on chicken leg quarters
- 2 tablespoons extra-virgin olive oil, divided
- kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium white or yellow onion; sliced crosswise into 1/4 inch thick rings (optional)
- 2 tablespoons finely chopped fresh cilantro, optional for garnish
Instructions
- Add the orange zest, lime zest, orange juice, lime juice, grapefruit juice, lemon juice, garlic, onion, 1/2 teaspoon oregano, 1/2 teaspoon cumin, salt, pepper, and oil to a food processor or blender. Pulse just until combined—you want the garlic and onion to remain slightly chunky.
- Add the orange zest, lime zest, orange juice, lime juice, grapefruit juice, lemon juice, garlic, onion, 1/2 teaspoon oregano, 1/2 teaspoon cumin, salt, pepper, and olive oil to a food processor or blender. Pulse just until combined—you want the garlic and onion to remain slightly chunky.
- Reserve a little less than half of the marinade to serve with the cooked chicken. Set aside.
- Transfer the remaining marinade to a large bowl or resealable freezer bag. Stir in the remaining 1 teaspoon cumin and 1 teaspoon of oregano. Add the chicken and toss to coat. Cover and transfer to the fridge for at least 2 hours and up to 12 hours.
- When ready to cook, remove the chicken from the marinade and use your hands to scrape off excess marinade. Brush the chicken all over with 1 tablespoon olive oil, then season generously with kosher salt, garlic powder, and onion powder. Place the chicken on a baking sheet or tray to carry to the grill.
- Prepare the grill for indirect heat by turning half the burners to medium-high on a gas grill, leaving the remaining burners off (or piling the coals on one side of a charcoal grill). Preheat the grill for 15 minutes, then lightly oil the grates using a paper towel dipped in a neutral oil.
- Place the chicken skin-side down over direct heat. Cook, uncovered and undisturbed, until light grill marks appear, about 3 to 5 minutes. Flip the chicken and move it bone-side down over indirect heat. Cover the grill and cook until the chicken reaches an internal temperature of 180 to 185°F, about 35 to 45 minutes depending on the size of the pieces. If you'd like crispier, more deeply browned skin, return the chicken skin-side down to direct heat with the lid open for 1 to 2 minutes. Watch it closely, as the skin can burn very quickly.
- While the chicken cooks, prepare the onion rings, if using. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion rings, season with a pinch of salt, and sauté until softened and lightly browned, 5 to 7 minutes (you want the onions to maintain some crunch so don't overcook them). Alternatively, you can grill the onions for a few minutes on each side. Just make sure you brush them with a little olive oil before grilling.
- Transfer the chicken to a platter and season with a final pinch of salt. Tent loosely with foil and let rest for at least 5 minutes. Remove foil and drizzle with the reserved mojo sauce so the hot chicken soaks up its intoxicating flavors. Top with sautéed onion rings and chopped cilantro, if using.
Notes
Don't skip the marinating time. The citrus not only infuses the chicken with bright, tangy flavor but also helps tenderize the meat, keeping it exceptionally juicy. For the best results, marinate the chicken for at least 2 hours and up to overnight. If you're short on time, even 1 hour in the marinade will still add plenty of flavor. Just be sure not to marinate it for longer than 24 hours, or the citrus can begin to alter the texture of the meat.
Garlic: Mojo is unapologetically garlicky, and this recipe stays true to tradition with a whopping 6-8 cloves. I know that sounds like a lot, but it's what gives mojo its signature bold flavor. If you prefer a milder garlic taste, simply simmer the reserved marinade (the portion you'll drizzle over the cooked chicken) for a few minutes. This softens the raw garlic flavor while also thickening the sauce slightly.
Internal temperature for cooked chicken: Chicken is safe to eat at 165°F, but chicken legs and thighs will taste better and be more tender when cooked to a higher temperature. This is why I recommend an internal temperature of 180 to 185ºF.