Yeast Free Pollo Asado

Total time3 hr

Prep time20 min

Cook time40 min

4.7

(14)

Smoky, citrus-soaked chicken with a deeply charred crust is one of those dishes that feels like a serious restaurant move but comes together with pantry staples and a hot grill or oven. The marinade is built entirely from fresh orange juice, lime juice, olive oil, garlic, and a lineup of ground spices — nothing fermented, nothing processed, nothing that sneaks in hidden yeast. That matters more than you might think, because a lot of store-bought marinades and spice blends contain yeast extract or other additives that can quietly derail a restricted diet. Here, every ingredient is straightforward and easy to verify. The turmeric and smoked paprika give the chicken that gorgeous golden-orange color, while the cumin and oregano add earthy depth that makes the whole thing smell incredible as it cooks. Bone-in, skin-on thighs and drumsticks are the right call — they stay juicy through the high-heat sear and the oven finish, and the skin crisps up beautifully. A squeeze of fresh lime and a handful of cilantro at the end keep it bright and fresh without adding anything complicated.

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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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