Almond Free Pollo Asado
Smoky, citrus-soaked, and deeply charred at the edges, this grilled and oven-finished chicken is the kind of weeknight dinner that feels like a serious occasion. The marinade is built entirely from fresh citrus juices, olive oil, garlic, and a bold lineup of spices — cumin, turmeric, smoked paprika, and oregano — so every bite is layered with flavor without relying on any nut-based ingredients or sauces that can sneak them in. For anyone navigating tree nut concerns, this recipe is naturally in the clear from start to finish, with a clean, straightforward ingredient list you can verify at a glance. Bone-in, skin-on thighs and drumsticks are the move here because they stay juicy through the high-heat cook and develop that gorgeous, crackling char that makes pollo asado so craveable. You can go full grill, full oven, or do a quick sear on the stovetop before finishing in the oven — the recipe walks you through all three paths. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like it came straight off a street-side grill. This one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
For the marinade
- ¼ cup fresh orange juice
- 3 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper (optional)
For serving
- lime wedges, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, turmeric, smoked paprika, oregano, black pepper, salt, and cayenne (if using) until combined.
- 2
Place the chicken pieces in a large zip-top bag or baking dish. Pour the marinade over the chicken, turning each piece to coat thoroughly. Seal or cover and refrigerate for at least 2 hours, or up to 8 hours.
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