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If you’re on the hunt for a dish that packs a flavorful punch, look no further than Zesty Asado Chicken with Sautéed Lemon Zucchini. This vibrant recipe combines the juicy, smoky flavors of traditional Asado-style chicken with the refreshing zest of sautéed zucchini, creating a meal that is as satisfying as it is nutritious. The blend of spices and the bright citrus notes not only tantalize the taste buds but also offer a delightful culinary experience that reflects the rich traditions of Latin American cooking.

Asado Chicken and Sauteed Lemon Zucchini

Elevate your dinner with this Zesty Asado Chicken paired with Sautéed Lemon Zucchini. Marinated to perfection with garlic, smoked paprika, and lime, the juicy chicken is grilled until crispy. Light and refreshing, the lemon zucchini is sautéed with garlic for a delightful crunch. This dish is easy to prepare and bursting with flavor - perfect for family gatherings or weeknight meals. Try this recipe and impress your loved ones!
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Ingredients
  

For the Asado Chicken:

4 bone-in chicken thighs

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon soy sauce

1 tablespoon red wine vinegar

Juice of 1 lime

Salt and pepper to taste

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tablespoon olive oil

2 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the olive oil, minced garlic, smoked paprika, cumin, oregano, soy sauce, red wine vinegar, lime juice, salt, and pepper. Add the chicken thighs to the bowl and coat well. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 8 hours for best flavor).

    Cook the Chicken: Preheat the grill or a large skillet over medium-high heat. Grill the chicken thighs skin-side down for about 7-8 minutes until the skin is crispy and golden. Flip and cook for an additional 7-8 minutes or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.

      Sauté the Zucchini: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the sliced zucchinis, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the zucchinis are tender but still crisp.

        Finish the Zucchini: Remove the skillet from heat and add lemon juice and zest. Toss well to combine and adjust seasoning if needed.

          Serve: Plate the grilled Asado chicken alongside the sautéed lemon zucchini. Garnish the zucchini with fresh parsley.

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4