A zingy mojo marinade should be in your grilling repertoire—one that does double duty as both a marinade and a vibrant finishing sauce. “Mojo” is the Spanish word for “sauce,” and it traces its roots to the Canary Islands before traveling to Cuba, Puerto Rico, and throughout the Caribbean, where each region developed its own distinctive iteration of the classic condiment.
Mojo is built on a combination of garlic and citrus, creating a bright, punchy sauce and marinade that infuses and flavors grilled meats, seafood, and vegetables. This version comes together with a quick blitz in a blender or food processor. Simply reserve a portion of the sauce for serving, then use the rest to marinate the chicken, allowing the flavors to soak in before the legs hit the grill.
Traditional mojos often feature sour orange juice for their unique tang. In this recipe, sweet navel orange and fresh lime strike a balance of sweetness and sharp acidity. A generous handful of cilantro, along with jalapeno and onion, lend herbaceous notes and a kick of heat. The result is a fresh, citrusy marinade and sauce that is as versatile as it is delicious. Serve it with grilled meats and fish, roasted vegetables, or dolloped over rice and grains.
