Eosinophilic Esophagitis Friendly Pollo Asado
Total time3 hr
Prep time20 min
Cook time40 min
4.7(14)
About FigFig 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!