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Asado is more than just a method of cooking; it is a cultural event that signifies social gatherings and the joy of sharing meals. The cooking process typically involves grilling various cuts of meat, often accompanied by a variety of side dishes, sauces, and beverages. The Asado method is characterized by its slow cooking over an open flame or hot coals, which allows the meat to absorb the smoky flavors while cooking to tender perfection.

Asado Chicken and Sauteed Lemon Zucchini

Enjoy a flavorful dinner with this delicious Asado Chicken paired with Sautéed Lemon Zucchini! Marinated in a zesty blend of smoked paprika, garlic, and lemon, the bone-in chicken thighs are perfectly roasted to golden perfection. The sautéed zucchini adds a fresh, lemony crunch that complements the chicken wonderfully. Quick to prep and packed with flavor, this dish is perfect for any night of the week! Garnish with fresh herbs for a vibrant finish.
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Ingredients
  

For the Asado Chicken:

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

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon sea salt

½ teaspoon black pepper

1 lemon (zest and juice)

1 tablespoon apple cider vinegar

Fresh cilantro, for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tablespoon butter or olive oil

1 teaspoon garlic powder

1 lemon (zest and juice)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Marinate the Chicken:

    - In a bowl, mix together olive oil, minced garlic, smoked paprika, cumin, oregano, salt, black pepper, lemon zest and juice, and apple cider vinegar.

      - Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or preferably overnight for maximum flavor.

        Cook the Chicken:

          - Preheat the oven to 400°F (200°C).

            - Heat a large oven-safe skillet over medium-high heat. Add the marinated chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown.

              - Flip the chicken and transfer the skillet to the preheated oven. Roast for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

                - Let the chicken rest for 5 minutes before serving.

                  Prepare the Sautéed Lemon Zucchini:

                    - While the chicken is cooking, heat butter or olive oil in a large skillet over medium heat.

                      - Add the sliced zucchini and sauté for about 5-7 minutes until they are tender but still crisp.

                        - Sprinkle with garlic powder, zest, and juice of the lemon, and season with salt and pepper. Cook for an additional 1-2 minutes, stirring to combine.

                          Serve:

                            - Plate the roasted Asado chicken alongside the sautéed lemon zucchini.

                              - Garnish the chicken with fresh cilantro and the sautéed zucchini with chopped parsley. Enjoy your delicious meal!

                                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4