Mojo Chicken

• 1 orange, juiced
• 1 lemon, juiced
• 1 lime, juiced
• 1 tablespoon white vinegar
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1 small Serrano, minced
• 6 cloves of garlic, minced
• 2/3 cup olive oil
• 1 onion, sliced
• 6 chicken leg quarters

1. Whisk together the citrus juices, vinegar, salt, pepper, cumin, oregano, Serrano and garlic. Then whisk in olive oil.
2. Place the onions and chicken quarters in a gallon freezer bag. Reserve a 1/2 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.
3. 30 minutes before grilling, remove the chicken from the refrigerator. This will help take the chill off and allow the chicken to cook more evenly.
4. Preheat the grill to medium-high heat. Remove the chicken from the freezer bag and discard the used marinade and onions.
5. Once the grill is hot, place the chicken on the grill and baste with the reserved 1/2 cup of marinade. Grill the chicken for 10 to 12 minutes on each side or until the internal temperature reaches 165u0b0 F.

orange, lemon, lime, white vinegar, salt, black pepper, cumin, oregano, serrano, garlic, olive oil, onion, chicken

Taken from food52.com/recipes/59425-mojo-chicken (may not work)