We are excited to finally get this recipe on the blog. This recipe won Food52’s contest Best Recipe Cooked Over a Fire. Mojo chicken is a summer time favorite in this house. We marinate it overnight, throw it on the grill and it is some seriously good chicken. Growing up and even being on my own, we bought the bottle of Mojo marinade. It’s a staple that every Latin house probably has.
I am so happy to discover homemade Mojo marinade is easy to make and taste so much better. The flavor comes from citrus juice, tons of garlic and spices, which is magic with chicken. It makes it tender and juicy with lots of Latin flavor! Grilling gives the skin a crispy exterior that pairs perfectly with the juicy chicken.
- 1 orange, juiced
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon white vinegar
- 2½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 small Serrano, minced
- 6 cloves of garlic, minced
- ⅔ cup olive oil
- 1 onion, sliced
- 6 chicken leg quarters
- Whisk together the citrus juices, vinegar, salt, pepper, cumin, oregano, Serrano and garlic. Then whisk in olive oil.
- Place the onions and chicken quarters in a gallon freezer bag. Reserve a ½ cup of the marinade for basting the chicken. Pour the remainder of the marinade in the freezer bag with the chicken and onions. Place in the refrigerator and marinate for at least 6 hours or overnight.
- minutes before grilling, remove the chicken from the refrigerator. This will help take the chill off and allow the chicken to cook more evenly.
- Preheat the grill to medium-high heat. Remove the chicken from the freezer bag and discard the used marinade and onions.
- Once the grill is hot, place the chicken on the grill and baste with the reserved ½ cup of marinade. Grill the chicken for 10- 12 minutes on each side or until the internal temperature reaches 165 degrees.
More recipes with meat!