Lactose 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 chicken is the kind of recipe that makes people ask what your secret is. The marinade does all the heavy lifting — fresh orange and lime juice, garlic, cumin, turmeric, and smoked paprika come together into something bold and complex without a single drop of dairy anywhere in sight. That makes it a natural fit for anyone navigating lactose intolerance, since so many marinated chicken recipes sneak in butter, cream, or yogurt-based sauces that can cause problems. Here, olive oil carries the fat and helps the spices cling to every inch of the bone-in pieces, so you get incredible flavor and that gorgeous, crackling skin. You can go straight to the oven if a grill isn't handy, and either method delivers that signature char and juicy interior. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole plate and make it feel like something you'd order at a really good taqueria.

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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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