Cashew 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 recipe that makes everyone hover near the grill asking when it'll be ready. The marinade is built entirely from fresh orange juice, lime juice, olive oil, and a bold lineup of spices — cumin, turmeric, smoked paprika, and oregano — so there's absolutely nothing hidden to worry about for anyone avoiding tree nuts. That bright citrus base tenderizes the chicken while the spices create a gorgeous, caramelized crust whether you go full grill or finish things off in a hot oven. Bone-in, skin-on thighs and drumsticks are the move here because they stay juicy through the high-heat cook and pick up all that smoky char beautifully. A proper rest after cooking locks in the juices, and a squeeze of fresh lime and a handful of cilantro right before serving ties the whole dish together. This is weeknight dinner energy with weekend cookout results.

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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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