Gut Friendly Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-soaked chicken with a deeply charred crust is the kind of meal that feels like a celebration even on a weeknight. The marinade here does serious heavy lifting — fresh orange and lime juice tenderize the meat while turmeric, cumin, and smoked paprika layer in warm, anti-inflammatory flavor without any gut-aggravating additives or processed sauces. Bone-in, skin-on thighs and drumsticks stay incredibly juicy through the high-heat cook, so you're never left with dry, tough protein that's hard on digestion. Olive oil keeps the fat source clean and simple, and the whole ingredient list is refreshingly free of anything artificial or hard to recognize. Whether you finish it on the grill for that signature char or roast it entirely in the oven, the result is the same: deeply flavorful chicken that your gut can actually get behind. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel restaurant-worthy with zero extra effort.

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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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