Oats Free Pollo Asado
Smoky, citrus-soaked chicken with a deeply charred crust is one of those dishes that feels like a serious restaurant move but comes together with pantry staples and a hot grill or oven. The marinade layers orange juice, lime juice, cumin, turmeric, and smoked paprika into something genuinely complex — bright and tangy up front, earthy and a little smoky underneath. Bone-in, skin-on thighs and drumsticks are the right call here; they stay juicy through the high-heat cook and develop that gorgeous caramelized exterior that makes every bite worth the wait. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — every single ingredient, from the citrus down to the spices, is free of oat-based fillers or thickeners that sometimes sneak into spice blends and marinades. The whole dish is built on whole, recognizable ingredients, so there's no guesswork about what's in your food. A squeeze of fresh lime and a handful of cilantro at the end keep things bright and fresh. Whether you go full grill or finish it in the oven, this is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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.
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