Chestnut Free Pollo Asado
Smoky, citrus-soaked, and deeply charred at the edges, this grilled and oven-finished chicken is the kind of dish that makes everyone hover near the kitchen. Bone-in, skin-on thighs and drumsticks get bathed in a bold marinade of fresh orange and lime juice, garlic, cumin, turmeric, and smoked paprika — layers of flavor that penetrate all the way to the bone after a few hours in the fridge. The good news for anyone navigating tree nut concerns is that every single ingredient here is straightforward pantry and produce staple, with zero hidden surprises lurking in the spice blend or sauce. Chestnuts and chestnut-derived ingredients show up in more recipes than you'd expect — stuffings, glazes, even some spice mixes — so having a recipe built entirely from citrus, herbs, and clean spices is genuinely refreshing. The method gives you options too: fire up the grill for maximum char, or sear and roast entirely in the oven and still land that gorgeous, caramelized skin. A five-minute rest before serving keeps the juices locked in, and a squeeze of fresh lime and a handful of cilantro at the table tie the whole thing together beautifully.
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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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