Pistachio 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 kitchen. The marinade is built from fresh orange and lime juice, olive oil, garlic, and a bold lineup of spices — cumin, turmeric, smoked paprika, and oregano — that work together to create layers of flavor you'd expect from a restaurant, not a weeknight dinner. Everything in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. The technique is flexible too: fire up the grill for that signature char, or sear and finish in a hot oven if the weather isn't cooperating. Either way, the skin comes out golden and crackling while the bone-in thighs and drumsticks stay incredibly juicy inside. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole dish and make it feel just a little bit fancy without any extra effort.

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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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