Soy 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 dish that makes everyone hover near the grill asking when it'll be ready. The marinade is built entirely from fresh orange juice, lime juice, olive oil, garlic, and a warm lineup of spices — meaning there's zero need to reach for bottled sauces or condiments that often sneak soy derivatives into the ingredient list. Cumin, turmeric, smoked paprika, and oregano layer together into something that smells incredible and tastes even better once it hits high heat. Bone-in, skin-on thighs and drumsticks are the move here — they stay juicy through the grill and oven finish while the skin crisps up with those gorgeous charred edges. The recipe gives you the flexibility to grill and finish in the oven, or go oven-only if the weather isn't cooperating, and both paths lead to chicken that hits 165°F with plenty of flavor to spare. A squeeze of fresh lime and a handful of cilantro at the end keep things bright and fresh. It's weeknight-friendly enough to pull off regularly, but impressive enough to put on the table for 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
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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