Grilled Chick. & Veg. W/Mojo Sauce

• 3 cups olive oil
• 2 3/4 cups fresh line juice (about 32 lines)
• 2 cups orange juice
• 1 1/2 cups chopped fresh cilantro
• 36 cloves of garlic, thinly sliced
• 3 Tblsp. grated orange peel
• 3 Tblsp. driefd oregano
• 2 Tblsp. ground cumin
• 1 Tblsp. salt
• 1 Tblsp. black pepper
• 32 pieces chicken with skin and bones
• 4 lg. zucchinis- diagonal cut 1" thick
• 4 lg. yellow summer squash- diagonal cut 1" thick
• 4 lg. red peppers-seeded cut into 6 wedges
• 4 lg yellow pepper- same as above
• 4 lg.greem pepper-same as above

1. Combine first 10 ingredients into a large bowl an wisk together.
2. Divide chicken and vegetables among 4 large lg. plasic freezer bags. Reserve 2 cups of Mojo sauce for after cooking.
3. Seal bages and refrigerate for 6 hours, preferably overnight.
4. When cooking, use med-hi heat and cook in batches. Chicken should take about 20 min. total; vegetables about 10 min
5. Transfer to serving plater, keep batches warm in low temp oven if necessary til serving time.
6. Reg.: Vegetables you can also add 1/4" thick slices of Vidalia onions, if you want eggplant do those seperately as they absord a lot of oil.
7. Recipe also suggests their Potatoe & Onion Tortilla (it's similar to Scalloped potatoes but way better.

olive oil, fresh line juice, orange juice, fresh cilantro, garlic, oregano, ground cumin, salt, black pepper, chicken, yellow summer, red peppers, yellow pepper, lggreem pepper

Taken from www.epicurious.com/recipes/member/views/grilled-chick-veg-w-mojo-sauce-1242134 (may not work)