Mushroom 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 fresh citrus juices, olive oil, garlic, and a bold lineup of ground spices — cumin, turmeric, smoked paprika, and oregano — so every bite is layered with warm, complex flavor without a single ingredient that could cause concern for those avoiding fungi. Bone-in, skin-on thighs and drumsticks are the move here because they stay juicy through the high heat and develop that gorgeous, slightly blistered skin that's practically impossible to resist. You can take it fully to the grill for maximum char, or sear and finish in a hot oven if the weather isn't cooperating — either way, the result is restaurant-quality. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like a proper feast. This is the kind of recipe you'll find yourself coming back to on repeat all summer long.

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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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