Pecan Free Pollo Asado
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 does all the heavy lifting — fresh orange and lime juice, garlic, cumin, turmeric, and smoked paprika come together into something bold and aromatic that penetrates right down to the bone. Bone-in, skin-on thighs and drumsticks are the move here, giving you juicy meat and that irresistible crispy skin that a boneless breast just can't deliver. You can go full grill for maximum char, or finish everything in a hot oven if the weather isn't cooperating — either way, you're getting serious flavor. The whole recipe is built around straightforward pantry spices and fresh citrus, so there's no need to scan labels or worry about hidden nut ingredients sneaking into your dinner. A squeeze of lime and a handful of fresh cilantro at the end keeps things bright and ties the whole plate together. This is the kind of weeknight (or weekend) centerpiece that earns a permanent spot in your 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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