Asado Chicken with Lemon Zucchini Sauté delivers vibrant Latin-inspired flavors in a dish that’s both satisfying and easy to pull off on a busy evening. Golden, crispy chicken pairs with a tangy, citrus-splashed zucchini sauté that tastes like summer on a plate. With bold spices, fresh vegetables, and minimal prep, this recipe is wholesome, exciting, and destined to become a weeknight favorite.
What Makes Asado Chicken with Lemon Zucchini Special
- Relies on basic pantry spices and fresh produce
- On the table in under an hour
- Crispy, juicy chicken with bright, zesty vegetables
- Easily customizable with seasonal ingredients
The first time I served this to friends, the platter was empty in minutes, everyone went for seconds (and thirds). It’s now my go-to for relaxed yet flavorful dinners.
Ingredients for Asado Chicken with Lemon Zucchini
- Bone-in, skin-on chicken thighs – For unbeatable flavor and moisture. Look for meaty pieces with intact skin.
- Olive oil – Helps carry the spices and adds richness. Use extra virgin for the best taste.
- Fresh garlic – Adds deep, aromatic flavor. Mince just before using for max impact.
- Smoked paprika – Brings a smoky undertone. Spanish varieties have bolder flavor. Smoked paprika – Brings a smoky undertone. Spanish varieties have bolder flavor.
Tip: For best results, use a high-quality smoked Spanish paprika like this one on Amazon. - Ground cumin – Earthy and warm. Freshly ground is best.
- Dried oregano – Offers a fragrant, herby note. Greek or Mediterranean types are ideal.
- Salt & black pepper – The foundation of good flavor. Kosher salt and freshly cracked pepper are best.
- Balsamic or red wine vinegar – Balances the spices with acidity. Aged versions offer added sweetness.
- Lime or lemon juice – Brings brightness and tenderizes the meat. Always use fresh juice.
- Zucchini – Mild, slightly sweet, and summery. Choose medium-sized ones for the best texture.
- More garlic – For the sauté. Adds punch and keeps things lively.
- Lemon zest + juice – Elevates the zucchini with citrusy zip. Organic lemons are best for zesting.
- Red pepper flakes (optional) – A hint of heat if desired.
- Fresh herbs (cilantro, parsley, or basil) – A green, vibrant finish. Add just before serving.
Love zucchini? Then you might also enjoy these sweet takes on it, like zucchini brownies or moist chocolate zucchini bread.
How to Make Asado Chicken with Lemon Zucchini
1. Mix the Marinade:
In a bowl, combine olive oil, garlic, smoked paprika, cumin, oregano, salt, pepper, vinegar, and citrus juice. Stir until fragrant and fully blended. Mince garlic finely to distribute flavor well.
2. Marinate the Chicken:
Coat the chicken thoroughly, ensuring the marinade gets under the skin. Let it rest for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
3. Sear the Chicken:
Heat a skillet over medium-high. Once hot, place chicken skin-side down. Let it sear for 5–7 minutes without moving it, this builds a crisp, golden crust.
4. Finish Cooking:
Flip the chicken and cook for another 5 minutes. Lower the heat, cover the pan, and let it cook gently for 10–12 more minutes. Chicken is done when juices run clear or internal temp hits 165°F.
5. Rest the Chicken:
Transfer to a plate and cover loosely with foil. Resting for 5–8 minutes keeps the meat juicy and lets flavors settle.
6. Sauté the Garlic:
In the same pan, add a splash of olive oil over medium heat. Toss in minced garlic and sauté for 30 seconds until fragrant, don’t let it brown.
7. Cook the Zucchini:
Add sliced zucchini to the pan with salt, pepper, and optional red pepper flakes. Stir occasionally for 5–7 minutes until just tender and vibrant.
8. Finish with Lemon:
Stir in lemon zest and juice, letting the flavors meld on low heat for another minute.
9. Plate and Garnish:
Serve the chicken with the lemony zucchini on the side. Top with freshly chopped herbs for a burst of freshness. Serve hot.
Pair it with baked pesto chicken or an Italian-style side like eggplant rollatini for a vibrant Mediterranean-inspired dinner spread.
Things to Keep in Mind
- Protein-packed and low in carbs perfectly balanced
- Bone-in thighs and resting time keep the chicken extra moist
- Zucchini adds lightness and seasonal flair
One of my favorite touches is the dual citrus kick from lemon and lime. My niece once asked for extra lemon wedges just for her zucchini, now I always include them on the side.
Flavor Boosters
- Sprinkle chopped fresh herbs on the zucchini before serving
- Add more citrus juice at the end for a final flavor pop
- A dash of red pepper flakes wakes up the whole dish
Serving Suggestions
Serve with warm rice, buttered couscous, or crusty bread to soak up the juices. A simple arugula or tomato salad also complements the dish beautifully. Don’t forget extra lemon wedges and herbs at the table.
Creative Twists
- Use boneless chicken thighs for quicker cooking
- Sub yellow squash for a subtly sweeter variation
- Stir in cherry tomatoes or corn for a burst of summer color and sweetness
Chef’s Suggestions
- Don’t rush browning the chicken deep golden skin = max flavor
- Use a microplane for fine zest that delivers more lemon essence
- Marinate longer for richer, more developed flavor
Let this Asado Chicken shine as your new weeknight staple. It’s bold, fresh, and simple, bringing bright, warm flavors to your table any time of year.
Frequently Asked Questions
→ What makes Asado chicken taste unique?
It’s the bold combo of smoked paprika, cumin, oregano, and fresh citrus juice.
→ Can I use boneless thighs?
Absolutely. They cook faster around 10–15 minutes, while staying tender.
→ How do I keep zucchini from getting soggy?
Cook over medium heat until just tender, and avoid overcrowding the pan.
What to serve with it?
Try it with garlic Parmesan chicken pasta or even alongside a simple eggplant Parmesan.
→ How long will leftovers last?
Stored in an airtight container, they’ll keep well in the fridge for up to 3 days.
→ Is yellow squash a good substitute for zucchini?
Yes! It’s a great alternative with a slightly sweeter flavor and similar texture.
Zesty Asado Chicken & Lemon-Garlic Zucchini
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Asado Chicken with Lemon Zucchini is a zesty, smoky, and wholesome dish perfect for quick weeknight dinners. Packed with citrus, garlic, and bold Latin spices, it’s served with a sautéed zucchini side that tastes like summer.
Ingredients
4 bone-in, skin-on chicken thighs
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp balsamic vinegar or red wine vinegar
2 tbsp fresh lime or lemon juice
2 medium zucchini, sliced
2 cloves garlic (for sauté), minced
1 tsp lemon zest
1 tbsp lemon juice
¼ tsp red pepper flakes (optional)
2 tbsp chopped fresh parsley, cilantro, or basil
Instructions
In a bowl, mix olive oil, garlic, smoked paprika, cumin, oregano, salt, pepper, vinegar, and citrus juice.
Rub the marinade onto the chicken, including under the skin. Let marinate for at least 30 minutes.
Heat a large skillet over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until golden and crisp.
Flip and cook the other side for 5 minutes. Reduce heat, cover, and cook for 10–12 minutes until chicken reaches 165°F.
Transfer chicken to a plate and let it rest covered for 5–8 minutes.
In the same skillet, heat 1 tbsp olive oil over medium. Sauté minced garlic for 30 seconds.
Add zucchini slices, season with salt, pepper, and red pepper flakes. Cook for 5–7 minutes, stirring occasionally.
Add lemon zest and juice. Cook for 1 more minute.
Serve chicken with zucchini on the side. Garnish with fresh herbs and lemon wedges.
Notes
Boneless thighs can be used for quicker cooking. Add cherry tomatoes or corn for a seasonal twist. Marinate longer for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté + Pan-seared
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 chicken thigh with zucchini
- Calories: 390
- Sugar: 3g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg
Keywords: Asado chicken with lemon zucchini, citrus marinated chicken, weeknight chicken recipe, zucchini side dish