Carrageenan Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-drenched, and deeply charred at the edges, this grilled chicken is the kind of dish that makes everyone hover near the grill asking when it'll be ready. The marinade is built entirely from scratch — fresh orange juice, lime juice, olive oil, garlic, and a warm lineup of spices like cumin, turmeric, and smoked paprika — so there's no reaching for a bottled sauce or seasoning blend that might contain hidden additives. That matters more than people realize, since carrageenan quietly shows up in a surprising number of pre-made marinades, sauces, and even some packaged spice mixes. Here, every single ingredient is whole and straightforward, which means you're in full control from the first whisk to the final rest. Bone-in, skin-on thighs and drumsticks are the move for maximum juiciness, and whether you finish them on the grill or roast them in a hot oven, that caramelized, spiced crust is absolutely worth the wait. A squeeze of fresh lime and a handful of cilantro at the end tie everything together with brightness. This is weeknight cooking that genuinely tastes like something special.

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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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