Emulsifier 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 everyone hover near the grill. The marinade is built entirely from whole, recognizable ingredients: fresh orange and lime juice, olive oil, garlic, and a warm lineup of spices that includes cumin, turmeric, smoked paprika, and oregano. There's not a single additive, stabilizer, or synthetic emulsifier in sight, which is genuinely rare when you're shopping for pre-marinated or packaged chicken at the store. The citrus and olive oil work together naturally to carry the spices into the meat, so you get incredible depth of flavor without needing anything artificial to hold it together. You can grill the pieces for that signature char, finish them in the oven, or do both for the best of all worlds — the recipe walks you through every option. A final rest before serving keeps the juices locked in, and a squeeze of fresh lime and a handful of cilantro at the table bring the whole thing to life.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!