Walnut 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 from fresh orange and lime juice, olive oil, garlic, and a warm lineup of spices — cumin, turmeric, smoked paprika, and oregano — that sink into bone-in thighs and drumsticks over several hours in the fridge. That long marinating window is where all the magic happens, giving you layers of flavor that no quick weeknight shortcut can replicate. Whether you finish these on a charcoal grill for maximum char or roast them in a hot oven, the goal is the same: deeply golden skin and juicy, pull-apart meat that hits 165°F all the way through. The ingredient list is refreshingly straightforward — citrus, spices, olive oil, and chicken — so there's no need to scan labels or worry about hidden additives sneaking into your meal. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the plate look as good as it tastes. This is the kind of recipe you'll come back to all summer long.

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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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