Hazelnut Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-soaked, and deeply charred at the edges, this grilled and oven-finished chicken is the kind of weeknight dinner that feels like a genuine occasion. The marinade does all the heavy lifting — fresh orange and lime juice, garlic, cumin, turmeric, and smoked paprika come together into something bright and complex that soaks into every piece overnight. Because the ingredient list is built entirely around whole spices, citrus, and olive oil, there's nothing here to trigger a tree nut concern, and no need to scrutinize a label or call a restaurant. Bone-in thighs and drumsticks are the move for this style of cooking; they stay juicy through the high-heat sear and hold up beautifully during the final roast. The method — grill first for that signature char, then finish in a hot oven — gives you restaurant-quality skin without any guesswork. A five-minute rest before serving keeps all those marinade-infused juices right where they belong. Finish with a squeeze of fresh lime and a handful of cilantro, and dinner is genuinely done.

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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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