Ingredients
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
- 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!
- 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, or refrigerate for up to 4 hours for deeper flavor.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 5 minutes.
- Finish Cooking: Lower the heat to medium-low, cover the pan with a lid or foil, and cook for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the chicken from the pan and let it rest on a plate to retain its juices while you prepare the zucchini.
- Make the Lemon Zucchini Sauté: In the same skillet, add 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the Zucchini: Add the zucchini slices, season with salt, pepper, and red pepper flakes if desired. Cook for 5-7 minutes, stirring occasionally, until tender but slightly crisp.
- Stir in the Zesty Lemon: Squeeze in the lemon juice and add lemon zest, cooking for another minute to combine the flavors.
- Serve: Plate the chicken thighs alongside the lemon zucchini sauté. Garnish with chopped fresh parsley or cilantro if desired and enjoy!
Notes
- Marinate chicken for up to 4 hours to enhance flavor.
- Use bone-in, skin-on thighs for juicier results.
- Adjust red pepper flakes to your preferred heat level or omit if sensitive to spice.
- Resting the chicken after cooking helps keep it moist and tender.
- Leftover zucchini sauté can be refrigerated for up to 2 days.
- For a smoky flavor, try grilling the chicken instead of pan-searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan Searing and Sautéing
- Cuisine: Latin / Asado
- Diet: Low Fat
Nutrition
- Serving Size: 1 chicken thigh with zucchini sauté
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
