Turkey Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-drenched, and deeply charred at the edges, this grilled chicken dish is the kind of meal that makes everyone hover near the grill. Bone-in thighs and drumsticks are marinated in a bold blend of orange juice, lime juice, smoked paprika, turmeric, cumin, and garlic — a combination that builds serious flavor from the inside out. The citrus acids tenderize the meat while the spices create that gorgeous, slightly caramelized crust you want from a true asado-style cook. Whether you finish it entirely on the grill or sear and roast in the oven, the result is juicy, fall-off-the-bone chicken with crispy, charred skin that's hard to beat. A squeeze of fresh lime and a handful of cilantro at the end keeps things bright and fresh against all that smoky depth. This is a naturally poultry-forward recipe built entirely around chicken, so there's no need to swap or substitute anything — it's already exactly what it should be. Serve it straight from the pan with warm tortillas or rice and let the marinade do all the talking.

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!