Tree Nut Free Pollo Asado
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 from fresh orange juice, lime juice, olive oil, garlic, and a bold lineup of spices — cumin, turmeric, smoked paprika, and oregano — so every bite is layered with warm, bright flavor. Bone-in, skin-on thighs and drumsticks are the move here because they stay juicy through the high-heat cook and develop that gorgeous, slightly crispy skin that's nearly impossible to resist. The whole thing is naturally free of tree nuts at every step, with no specialty swaps or substitutions needed — just real, straightforward ingredients doing exactly what they're supposed to do. You can take it fully to the grill for maximum char, or finish it in a hot oven if that's what your setup calls for, and either way you're landing at the same incredible result. A squeeze of fresh lime and a handful of cilantro over the top right before serving pulls all those bold flavors together beautifully. This is the kind of weeknight (or weekend cookout) recipe that earns a permanent spot in the rotation.
About FigFig 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!