Recipe Guide

01 In the bowl of a food processor combine all of the marinade ingredients.
Process to blend.
02 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.
03 Prepare the grill for indirect and direct cooking over medium heat (350°
to 450°F).
04 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.
05 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.
INSTRUCTIONSINGREDIENTS
©2022 Weber Inc. Recipe by Jamie Purviance. Used with permission
MARINADE
4 garlic cloves
1 small jalapeño pepper, seeded, coarsely
chopped
½ cup packed cilantro leaves and tender stems
½ cup fresh orange juice
¼ cup fresh lime juice
¼ cup 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
SPECIAL EQUIPMENT
Instant-Read Thermometer
Cuban Mojo
Chicken Legs
PEOPLE: SERVES 4
PREP TIME: 15 MINS
MARINATING TIME: 4 TO 24 H
GRILLING TIME: 50 MINS