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Asado Chicken with Sautéed Lemon Zucchini is a culinary creation that blends bold flavors with wholesome ingredients, making it an ideal dish for both weeknight dinners and weekend gatherings. The star of this recipe, the Asado Chicken, is marinated to perfection, allowing the aromatic spices to infuse the meat, resulting in a juicy and flavorful dish. Paired with Sautéed Lemon Zucchini, this meal not only pleases the palate but also offers a colorful plate filled with nutrients.

Asado Chicken and Sauteed Lemon Zucchini

Enjoy a burst of flavor with this Asado Chicken paired with Sautéed Lemon Zucchini! Marinated in a zesty mix of spices, lime juice, and honey, the chicken turns out tender and juicy, while the zucchini offers a bright, fresh complement. Perfect for a weeknight dinner or a weekend gathering, this dish is simple to make and packed with goodness. Serve it beautifully garnished for a delightful meal that everyone will love!
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Ingredients
  

For the Asado Chicken:

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

Juice of 1 lime

Zest of 1 lime

1 tablespoon honey

Fresh cilantro for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

2 tablespoons olive oil

2 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, paprika, cumin, oregano, garlic powder, onion powder, salt, black pepper, lime juice, lime zest, and honey. Mix well. Add the chicken thighs, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for better flavor).

    Cook the Chicken: Preheat your grill or a cast iron skillet over medium-high heat. Once hot, place the marinated chicken thighs skin-side down. Grill or sear for about 5-7 minutes until the skin is crispy. Flip and cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before serving.

      Sauté the Zucchini: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced zucchini and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the zucchini is tender but still crisp.

        Finish the Zucchini: Remove the skillet from the heat and stir in lemon juice and zest. Mix well and adjust seasoning as needed.

          Serve: Plate the Asado chicken alongside the sautéed lemon zucchini. Garnish with fresh cilantro on the chicken and parsley on the zucchini. Enjoy your flavorful meal!

            Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4