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Easy Asado Chicken with Lemon Zucchini Sauté Recipe

Easy Asado Chicken with Lemon Zucchini Sauté Recipe
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★★★★★

4.8 from 10 reviews

A flavorful and easy-to-make Asado Chicken marinated in garlic, smoked paprika, cumin, and vinegar, paired with a refreshing lemon zucchini sauté. Perfect for a wholesome weeknight dinner, this dish balances bold spices with the freshness of lemon and tender zucchini.

Ingredients

Scale

For The Asado Chicken:

  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • Juice of 1 lime (or lemon)
  • Fresh cilantro or parsley for garnish (optional)

For The Lemon Zucchini Sauté:

  • 2 medium zucchini, sliced into half-moons (about 4 cups)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • Salt and black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prepare the Asado Chicken Marinade: In a small bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, balsamic vinegar, and lime juice. Stir well to create a fragrant marinade!
  2. Marinate the Chicken: Take the chicken thighs and rub the marinade all over them, making sure to get under the skin for extra flavor. Let this sit for at least 30 minutes. For deeper flavor, refrigerate for up to 4 hours.
  3. Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until golden brown and crispy. Flip and cook the other side for 5 minutes.
  4. Finish Cooking: Reduce heat to medium-low, cover the pan with a lid or foil, and cook for another 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Rest the Chicken: Remove from the pan and let rest on a plate to retain juices while preparing the zucchini.
  6. Make the Lemon Zucchini Sauté: In the same skillet, add 1 tablespoon olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
  7. Add the Zucchini: Add zucchini slices, season with salt, pepper, and red pepper flakes if desired. Cook for 5-7 minutes, stirring occasionally, until tender but slightly crisp.
  8. Stir in the Zesty Lemon: Add lemon juice and zest, cooking for another minute to blend flavors.
  9. Serve: Plate the chicken thighs alongside the lemon zucchini sauté. Garnish with fresh parsley or cilantro if you like.
  10. Enjoy! Serve with rice, crusty bread, or a fresh salad for a complete meal.

Notes

  • Marinate chicken longer for deeper flavor, up to 4 hours in the refrigerator.
  • Use bone-in, skin-on thighs for the best juicy and crispy results.
  • Adjust red pepper flakes to control the heat level in the zucchini sauté.
  • Check chicken internal temperature with a meat thermometer to ensure safety (165°F/74°C).
  • Leftover chicken and zucchini can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Asado chicken, lemon zucchini sauté, easy chicken recipe, garlic chicken, smoked paprika chicken, healthy chicken dinner, quick chicken recipe

Find it online: https://servedbynora.com/easy-asado-chicken-with-lemon-zucchini-saute-recipe/