Add all of your ingredients for the Mojo Marinade (except serranos & olive oil) to a blender. Blend for only 4-5 seconds in order to begin the mixture, then add the olive oil. Blend until fully immersed, then once done add the sliced serrano peppers. Add ¼ cup of the marinade into a separate bowl to reserve for later before adding to chicken.

Add your chicken quarters to a food safe bowl and pour the remaining marinade over the top and mix thoroughly. Cover and place in the fridge, along with reserve marinade, to sit for at least 4 hours but ideally overnight.

Preheat your grill for a two zone indirect cooking at 300F.

Add your chicken to the high heat side of the grill to sear for about 2 minutes per side. Once the chicken has been seared, pull them to the cool side of the grill to finish cooking. Cook for about 1-1.5 hours until they reach 170F internal. About 5 minutes before the chicken is done, baste them with the reserve marinade. Pull the chicken off once done to rest for 5 minutes.

Serve the chicken with rice, beans, sliced limes and cilantro. Enjoy!