Asado Chicken with Lemon Zucchini (Printable)
Tangy asado-marinated chicken thighs, pan-seared and paired with a lemon zucchini sauté for a vibrant, simple meal.
# What You’ll Need:
→ Asado Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Lemon Zucchini Sauté
10 - 2 medium zucchinis, cut into half-moon slices
11 - 1 tablespoon olive oil
12 - 1 clove garlic, minced
13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
15 - 2 tablespoons chopped fresh parsley
16 - Salt and pepper, to taste
# Directions:
01 - In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper until well combined.
02 - Add the chicken thighs to the marinade, turning to coat evenly on all sides. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
03 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade and place in the hot skillet. Cook for 6 to 7 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.
04 - In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant. Add the sliced zucchini and cook for 3 to 4 minutes, stirring frequently, until just tender but still bright green.
05 - Stir in the lemon zest, lemon juice, chopped parsley, and season with salt and pepper. Sauté for 1 additional minute, then remove from heat.
06 - Arrange the lemon zucchini sauté on a serving platter. Slice or place the rested chicken thighs on top. Garnish with additional fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The asado marinade turns ordinary chicken into something that tastes like it came off a backyard grill, even though you never left the stove.
- That lemon zucchini sauté is so bright and snappy you will want to make it on its own as a quick weeknight side.
02 -
- If you move the chicken around too much while it sears you will never get that beautiful dark crust so lay it down and walk away for a few minutes.
- Do not wash the skillet between the chicken and the zucchini because all those browned bits on the bottom are concentrated flavor waiting to be picked up by the vegetables.
03 -
- Pat the chicken thighs dry with a paper towel before adding them to the marinade so the spices stick instead of sliding off wet skin.
- Zest the lemon before you juice it because trying to zest a squeezed lemon is a frustrating and thankless task.