Nitrate & Nitrite 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 meal that makes everyone hover near the grill asking when it'll be ready. The marinade is built entirely from fresh orange juice, lime juice, olive oil, and a bold lineup of ground spices — no cured meats, no processed seasonings, nothing that sneaks in unwanted additives. That matters more than you might think, because a lot of store-bought marinades and spice blends can contain hidden preservatives that people trying to avoid nitrates and nitrites have to watch out for. Here, every ingredient is straightforward and easy to verify. The turmeric and smoked paprika give the chicken that gorgeous golden-orange color, while the cumin and oregano add earthy depth that gets even better after a long marinade. You can go full grill for maximum char, or sear and finish in the oven if the weather isn't cooperating — either way, the result is juicy, fall-off-the-bone chicken with crispy, caramelized skin. A squeeze of fresh lime and a handful of cilantro at the end keeps it bright and fresh right up until the last bite.

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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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