Shellfish Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-soaked chicken with a deeply charred crust — this is the kind of dish that makes everyone hover near the grill. Bone-in, skin-on thighs and drumsticks get bathed in a punchy marinade built from fresh orange and lime juice, garlic, cumin, turmeric, and smoked paprika, then left to soak for up to eight hours so every layer of the meat picks up that bold, tangy flavor. The result is juicy, fall-off-the-bone chicken with crispy, caramelized skin that tastes like it came from a serious taqueria. Because this recipe is built entirely around chicken, spices, and citrus, there's zero concern about hidden seafood ingredients or cross-contact that can sneak into marinades and spice blends at the store. You can finish it on the grill for maximum char, or go the oven route if the weather isn't cooperating — either way, the technique delivers. A squeeze of fresh lime and a handful of chopped cilantro at the end tie everything together beautifully. This one earns a permanent spot in the weeknight rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!