MSG 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 dish that makes everyone hover near the grill asking when it'll be ready. The marinade is built entirely from scratch — fresh orange and lime juice, garlic, olive oil, and a warm blend of cumin, turmeric, smoked paprika, and oregano — so you know exactly what's going into every bite. That matters more than people realize, because a lot of store-bought marinades, spice blends, and seasoning packets quietly rely on flavor enhancers that don't belong on a clean ingredient list. Here, every layer of flavor comes from real spices and citrus doing their job, no shortcuts needed. The chicken marinates for up to eight hours, which gives those bold aromatics time to work all the way into the bone-in pieces, resulting in meat that's juicy and flavorful through and through. Whether you finish it on the grill for maximum char or roast it in the oven, the skin comes out golden and crackling while the inside stays tender. A squeeze of fresh lime and a handful of cilantro at the end ties everything together beautifully.

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!