Rye Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

Smoky, citrus-soaked chicken with a deeply charred crust — this is the kind of dish that makes everyone hover near the grill. The marinade layers fresh orange and lime juice with garlic, cumin, turmeric, and smoked paprika for a bold, complex flavor that develops beautifully over a long soak. Bone-in, skin-on thighs and drumsticks are the ideal cut here, staying juicy through the high-heat cook while the skin crisps and caramelizes at the edges. Every single ingredient in this recipe is naturally free of rye, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe as written. You can go full grill for that authentic char, or sear and finish in the oven if the weather isn't cooperating. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make the plate look as good as it tastes. This one is weeknight-easy but impressive enough to put in front of company.

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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
Simply Orange Pulp Free 100% Pure Squeezed Orange Juice Tropicana Pure Premium Original No Pulp Orange Juice - 52 fl oz Florida's Natural Orange Juice Some Pulp Chilled - 52 Fl. Oz.Tropicana Pure Premium Some Pulp Homestyle 100% Orange Juice Florida's Natural Orange Juice No Pulp Chilled - 52 Fl. Oz.
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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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