Description
This Asado Chicken with Sautéed Lemon Zucchini is a flavorful and satisfying dish that combines tender, smoky grilled chicken with a bright and tangy side of zucchini. The chicken is marinated and slow-cooked over an open flame or grill to achieve a crispy exterior and juicy interior, while the zucchini is quickly sautéed with fresh lemon juice and zest for a refreshing complement. Perfect for a hearty family dinner or a weekend BBQ, this recipe brings together traditional South American flavors with a simple, healthy vegetable side.
Ingredients
For the Asado Chicken
- 4 chicken leg quarters (thigh and drumstick)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 teaspoon chili flakes for heat
For the Sautéed Lemon Zucchini
- 2 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the marinade: In a bowl, mix the minced garlic, olive oil, smoked paprika, oregano, cumin, lemon juice, salt, pepper, and chili flakes if using. Stir well to combine all the flavors.
- Marinate the chicken: Rub the marinade generously over the chicken leg quarters, coating evenly. Cover the bowl and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to penetrate the meat.
- Preheat the grill or oven: Heat your grill to medium-high or preheat the oven to 375°F (190°C) if you prefer to bake. If grilling, oil the grates lightly to prevent sticking.
- Cook the chicken: Place the marinated chicken pieces skin side down on the grill or a baking tray. Grill or bake for 35-45 minutes until the internal temperature reaches 165°F (75°C) and the skin is crispy and charred in spots. Turn occasionally for even cooking.
- Sauté the zucchini: While the chicken cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Add zucchini slices: Toss in the zucchini rounds and cook for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
- Season the zucchini: Remove the skillet from heat. Stir in lemon juice, lemon zest, salt, and pepper to taste. Mix well to coat all slices evenly.
- Serve: Plate the grilled Asado chicken alongside the sautéed lemon zucchini. Garnish the zucchini with fresh parsley for a pop of color and extra flavor. Enjoy this balanced and delicious meal.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness.
- Adjust the amount of chili flakes depending on your heat preference.
- If you don’t have a grill, baking in the oven or using a grill pan on the stovetop works well.
- For a low-carb option, this dish is naturally gluten and grain-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
