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The term "asado," which translates to "roasted" or "grilled," has its roots deep within the culinary traditions of Latin America, particularly in countries like Argentina, Uruguay, and parts of Mexico. Originally, asado refers to a social gathering centered around grilling meat, often using an open flame or grill known as a "parrilla." This technique has been passed down through generations and holds a significant place in Latin American culture, symbolizing community, family, and the celebration of food.

Asado Chicken and Sauteed Lemon Zucchini

Discover a flavorful and vibrant meal with this Asado Chicken paired with Zesty Sautéed Lemon Zucchini. Tender marinated chicken thighs are seared to perfection and finished in the oven, while the zucchini brings a fresh, lemony crunch to the plate. Perfect for a weeknight dinner or a weekend gathering, this dish is both easy to prepare and packed with bold flavors. Serve it up for a delicious meal that’s sure to impress!
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Ingredients
  

For the Asado Chicken:

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

3 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

Juice of 2 limes

2 tablespoons olive oil

1 tablespoon honey

Fresh cilantro, chopped (for garnish)

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

2 tablespoons olive oil

1 clove garlic, minced

Zest and juice of 1 lemon

Salt and pepper to taste

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Asado Chicken:

    In a bowl, mix the minced garlic, smoked paprika, dried oregano, cumin, salt, pepper, lime juice, olive oil, and honey.

      Add the chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 30 minutes but ideally up to overnight in the refrigerator for better flavor.

        Cook the Chicken:

          Preheat the oven to 425°F (220°C).

            Heat a large oven-safe skillet over medium-high heat. Add a little olive oil.

              Place the marinated chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown.

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

                  Once cooked, let the chicken rest for a few minutes before garnishing with fresh cilantro.

                    Prepare the Sautéed Lemon Zucchini:

                      In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

                        Add the sliced zucchini to the skillet. Sauté for about 5-7 minutes until they are tender but still slightly crisp.

                          Stir in the lemon zest and juice. Season with salt and pepper to taste. If using, sprinkle the grated Parmesan cheese over the top and mix well.

                            Remove from heat and garnish with fresh parsley before serving.

                              Serve:

                                Plate the Asado chicken alongside the sautéed lemon zucchini for a deliciously vibrant meal.

                                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4 servings |