Seed Oil 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 on extra virgin olive oil — a clean, traditional fat — along with fresh orange juice, lime juice, garlic, and a warm lineup of cumin, turmeric, smoked paprika, and oregano. That combination does serious work, tenderizing the meat and building layers of flavor that no bottled sauce could replicate. For anyone avoiding industrially processed cooking oils, this recipe is a natural fit because olive oil is the only fat in play from start to finish. The cook method — whether you go full grill or finish in the oven — drives that gorgeous char into the skin while keeping the bone-in pieces juicy all the way through. A five-minute rest before serving locks in the moisture, and a squeeze of fresh lime at the table ties everything together. It's weeknight-simple but impressive enough to anchor a weekend cookout spread.

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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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