The Story

I was first introduced to Mojo, the Cuban marinade, almost 50 years ago. Grilled Mojo chicken was served at a picnic in Tampa that was hosted by Luchi’s Italian family. It has been a staple of Palermo and Sandroni picnics ever since.

Servings: 6


  • 12 Large Chicken Legs or 24 Drummettes

  • 6 oz. Fresh Lemon Juice

  • 1/2 cup Fresh Basil

  • 1/4 cup Italian Parsley

  • 3 Cloves Garlic

  • Salt & Pepper

Accompaniments & Sides:

Serve with black beans and rice, platanos madras, or

three bean salad and Cuban bread. Perfect with a glass of

Sangria in one hand and a chicken leg in the other.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place.

Do not use the dome.



  • Begin by placing the chicken legs on a sheet pan or cookie sheet.

  • Pat the chicken dry, then sprinkle salt and pepper liberally.

  • In a food processor or blender, mix garlic, lemon juice, parsley, and basil. Blend thoroughly.

  • Place seasoned chicken in a Ziploc bag and pour in blended marinade.

  • Seal bag and place in refrigerator for a minimum of 3-4 hours.

  • Turn bag frequently to ensure chicken is evenly coated.

  • When ready to cook, drop the chicken legs on the hot grill and discard the marinade.

  • Turn the chicken frequently while on the grill to cook evenly.