Asado Chicken with Lemon Zucchini (Printable)
Pan-seared asado chicken thighs with a bright lemon zucchini sauté—quick, gluten-free, low-carb weeknight main.
# What You'll Need:
→ Asado Chicken
01 - 4 boneless, skinless chicken thighs (about 1.5 lbs)
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
# Directions:
01 - In a large bowl, whisk together 2 tablespoons 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 and toss thoroughly to ensure even coating. 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 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, 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 serving plates and top with the rested asado chicken thighs. Garnish with additional fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The smoky, tangy marinade does all the heavy lifting so you barely have to think once cooking starts.
- That zucchini sauté is so bright and fresh you will want to eat it straight from the pan before the chicken even finishes resting.
- Everything cooks in one skillet, which means cleanup is almost nonexistent and the flavors build on each other naturally.
02 -
- Do not skip the resting step because cutting into the chicken immediately means losing all those juices onto the plate instead of keeping them in the meat where they belong.
- Keep the zucchini moving in the pan because one moment of inattention can turn golden edges into soggy disappointment.
- The marinade can be prepped the night before and the chicken can soak overnight for an even deeper flavor that practically melts off the bone.
03 -
- Press down gently on each chicken thigh with your spatula during the first minute of searing to ensure full contact with the pan for an even crust.
- Use a microplane to zest the lemon directly over the cooked zucchini so the volatile oils land right where they matter most instead of dissipating on a cutting board.