Smoky-citrusy and wildly aromatic, this Asado Chicken with Lemon Zucchini Sauté brings backyard-grill vibes to a fast weeknight skillet. The chicken is marinated in a bold asado-style blend—think garlic, paprika, cumin, oregano, and bright citrus—then seared to a char-kissed crust that stays juicy inside. On the side, quick-sautéed zucchini gets a pop of lemon and parsley to cut through the savoriness, making every bite feel fresh and balanced.
It’s a flexible recipe (grill, skillet, or oven) that tastes like it took all afternoon, but it’s table-ready in about 40 minutes, most of it hands-off marinating. Serve with warm tortillas, rice, or a crisp salad, and finish with extra lemon wedges for a delicious, sunny finish.
Key Ingredients & Substitutions
A handful of pantry spices and fresh citrus deliver big asado flavor without fuss.
Chicken: Boneless, skinless thighs are juicy and forgiving; breasts work too—pound to even thickness and watch temp closely.
Citrus: Orange + lemon juice/zest add brightness and light sweetness. No orange? Use all lemon with 1–2 teaspoons honey.
Asado-style spices: Smoked or sweet paprika, cumin, oregano, garlic, and black pepper. Add a pinch of chili powder or cayenne for heat.
Vinegar: Red wine or apple cider vinegar sharpens the marinade. Lime juice can stand in.
Olive oil: Helps the rub cling and encourages browning. Avocado oil works well for high heat.
Zucchini: Small-to-medium squash sauté up tender-crisp. Yellow squash is a fine swap.
Lemon & herbs: Lemon juice/zest and parsley (or cilantro) keep the side bright and lively.
Equipment You’ll Need
- 12-inch skillet or grill/grill pan
- Mixing bowl and zip-top bag (for marinating)
- Microplane or zester
- Tongs and a wooden spoon
- Instant-read thermometer
Flavor Variations & Add-Ins
- Garlic-chili: Add 1–2 teaspoons Calabrian chili paste or harissa to the marinade.
- Achiote hint: Stir 1 teaspoon ground annatto (achiote) into the spice mix for warm color and earthiness.
- Herby finish: Toss the cooked chicken with chopped cilantro and a squeeze of lime.
- Veg swap: Use asparagus or green beans instead of zucchini; cook to tender-crisp and finish with lemon.
- Sheet-pan option: Roast chicken and zucchini together (see FAQs) for ultra-easy cleanup.
How to Make Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
- Asado Chicken
- 1 1/2–2 lbs boneless, skinless chicken thighs (or breasts, pounded to 3/4 inch)
- 1 large orange (zest + 1/3 cup juice)
- 1 lemon (zest + 2 tablespoons juice), plus wedges for serving
- 3 tablespoons olive oil
- 3–4 garlic cloves, finely grated
- 2 teaspoons smoked or sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (plus more to finish)
- 1/2 teaspoon black pepper
- 1 tablespoon red wine or apple cider vinegar
- Optional heat: 1/4–1/2 teaspoon chili powder or cayenne
- Lemon Zucchini Sauté
- 1 1/2 pounds zucchini (about 4 small), halved lengthwise and cut into 1/2-inch half-moons
- 1 tablespoon olive oil + 1 tablespoon butter (or all oil)
- 1 small shallot, minced (or 1/4 small red onion)
- 1 garlic clove, minced
- 1 tablespoon lemon juice + 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt and a few grinds pepper
- 2 tablespoons chopped fresh parsley (or cilantro)
- Optional: pinch red pepper flakes; 2 tablespoons grated Parmesan
How Much Time Will You Need?
Marinate: 20–30 minutes (or up to 8 hours). Cook chicken: 10–14 minutes. Sauté zucchini: 6–8 minutes. Total: about 40 minutes plus marinating.
Step-by-Step Instructions:
1. Marinate the chicken
Whisk orange zest/juice, lemon zest/juice, olive oil, garlic, paprika, cumin, oregano, salt, pepper, vinegar, and chili powder (if using). Add chicken and toss to coat. Marinate 20–30 minutes at room temp (or up to 8 hours in the fridge).
2. Cook the chicken (skillet or grill)
Heat a large skillet over medium-high with a thin film of oil (or preheat grill to medium-high). Shake excess marinade from chicken (reserve 2–3 tablespoons marinade). Sear 4–6 minutes per side (thighs) or 3–4 minutes per side (breasts), until deeply browned and the thickest part reaches 165°F. Reduce heat if the sugars darken too fast. Transfer to a plate to rest 5 minutes.
3. Glaze (optional but great)
Pour reserved marinade into the hot skillet and simmer 30–60 seconds until slightly thickened and glossy. Spoon over the chicken.
4. Lemon zucchini sauté
In a clean skillet, warm olive oil and butter over medium-high. Add zucchini in an even layer with a pinch of salt; cook undisturbed 2 minutes to get color. Toss and cook 2–3 minutes more until just tender-crisp. Stir in shallot and garlic; cook 30–60 seconds. Off heat, add lemon juice, zest, pepper, parsley, and Parmesan (if using). Taste and adjust salt/lemon.
5. Serve
Slice or leave chicken whole. Plate alongside the zucchini, spooning any chicken juices/glaze over the top. Finish with lemon wedges and a sprinkle of flaky salt or extra parsley.
Pro Tips for Best Texture & Taste
- Pat dry before searing: Excess marinade on the surface can steam the chicken; a quick blot = better browning.
- High heat, then manage: Start hot to sear, then lower slightly so the citrus sugars don’t burn.
- Don’t overcook zucchini: Pull when it’s bright and just tender; carryover heat finishes it.
- Finish with acid: A squeeze of lemon at the table makes spices pop and keeps the dish lively.
Frequently Asked Questions
Can I bake this instead?
Yes. Arrange marinated chicken on a rimmed sheet pan. Roast at 425°F for 14–18 minutes (thighs) or 12–16 minutes (breasts) to 165°F. Broil 1–2 minutes for extra char. Sauté zucchini on the stovetop while the chicken roasts.
How do I make it spicier—or milder?
Spicier: add cayenne, chili flakes, or a little chipotle powder to the marinade. Milder: skip heat and lean on smoked paprika for depth.
Meal-prep friendly?
Absolutely. Cooked chicken and zucchini keep 4 days in the fridge. Reheat gently and refresh with a squeeze of lemon and a splash of olive oil.
What can I serve with it?
Steamed rice, cilantro-lime rice, roasted potatoes, garlic couscous, or warm tortillas. Add a simple tomato-cucumber salad or grilled corn for a fuller plate.
Can I use drumsticks or bone-in thighs?
Yes—marinate as directed and roast at 425°F for 30–40 minutes (depending on size) until 175°F in the thickest part for ultra-juicy results.