Brazil Nut Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-soaked chicken with a deeply charred crust — this is the kind of dish that makes people hover around the grill before it's even done. The marinade does all the heavy lifting, blending fresh orange and lime juice with garlic, cumin, turmeric, and smoked paprika into something that's bright, earthy, and just a little fiery if you add the cayenne. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, bold cooking. Bone-in, skin-on thighs and drumsticks are the move because they stay juicy through the high-heat sear and hold up beautifully to that long marinade. You can go full grill for maximum char, or finish everything in a hot oven if that's easier — either way, the result is golden, crackling skin with tender meat underneath. A squeeze of lime and a handful of fresh cilantro at the end keep things lively without overcomplicating the plate. This is the kind of weeknight (or weekend) dinner that earns serious repeat requests.

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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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