Celery Free Pollo Asado
Smoky, citrus-soaked chicken with a deeply charred crust — this is the kind of dish that makes everyone hover near the grill. The marinade is built on fresh orange and lime juice, olive oil, and a bold lineup of spices including cumin, turmeric, smoked paprika, and oregano, giving every bite serious depth and color. Bone-in, skin-on thighs and drumsticks are the move here, holding up beautifully to a long marinade and high heat without drying out. The whole recipe is naturally free of celery in any form — no mirepoix base, no celery salt hiding in a spice blend, just clean, straightforward ingredients you can feel confident about. You can go full grill for that authentic char, or sear and finish in the oven if the weather isn't cooperating — either way, the result is juicy, caramelized, and absolutely craveable. A squeeze of fresh lime and a handful of cilantro at the end tie everything together without complicating a recipe that's already doing a lot of the heavy lifting. This one earns a permanent spot in the weeknight 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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