Asado Chicken with Lemon Zucchini (Printable)
Pan-seared asado chicken thighs with bright lemon zucchini sauté — flavorful, gluten-free, and low carb.
# 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 - ½ teaspoon dried oregano
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
→ Lemon Zucchini Sauté
10 - 2 medium zucchinis, sliced into half-moons
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
# How To Cook:
01 - In a large mixing bowl, whisk together 2 tablespoons olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper until well combined.
02 - Add the boneless chicken thighs to the marinade, tossing to coat each piece evenly. 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 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, fresh 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 asado chicken thighs on top. Garnish with additional fresh parsley and lemon wedges if desired.
# Expert Suggestions:
01 -
- The asado marinade transforms basic chicken thighs into something that tastes like it came off a grill, no charcoal required.
- The zucchini sauté comes together in the same pan, so you get a complete meal with almost no extra dishes.
02 -
- Do not skip the resting step for the chicken, cutting in immediately lets all those juices escape onto the plate instead of staying inside the meat.
- The zucchini will overcook in seconds if you walk away, so stay by the stove and keep the pieces moving.
03 -
- Pat the chicken thighs dry with a paper towel before adding them to the marinade so the spices stick rather than slide off wet skin.
- Use the widest skillet you own because overcrowding traps steam and you lose that gorgeous seared crust.