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Asado Chicken with Lemon Zucchini Sauté: A Zesty Weeknight Win

A platter of Asado Chicken with Lemon Zucchini Sauté garnished with lemons
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Juicy citrus-marinated asado chicken served with a bright and buttery lemon zucchini sauté—packed with bold flavor and perfect for a fresh, satisfying meal.

Ingredients

Scale

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: 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 black pepper to taste
  • 2 tablespoons chopped fresh parsley (or cilantro)
  • Optional: pinch red pepper flakes; 2 tablespoons grated Parmesan

Instructions

1. Whisk together orange zest and juice, lemon zest and juice, olive oil, garlic, paprika, cumin, oregano, salt, pepper, vinegar, and optional chili powder. Add chicken and toss to coat, then marinate for 20–30 minutes or up to 8 hours refrigerated.

2. Heat a large skillet over medium-high heat with a thin layer of oil or preheat a grill. Remove excess marinade from chicken, reserving a few tablespoons. Cook chicken 4–6 minutes per side for thighs or 3–4 minutes for breasts until browned and cooked through to 165°F. Let rest 5 minutes.

3. (Optional) Pour reserved marinade into the hot skillet and simmer 30–60 seconds until slightly thickened. Spoon over the cooked chicken.

4. In a separate skillet, heat olive oil and butter over medium-high heat. Add zucchini in a single layer with a pinch of salt and cook undisturbed for 2 minutes.

5. Toss zucchini and cook another 2–3 minutes until just tender-crisp. Add shallot and garlic, cooking for 30–60 seconds until fragrant.

6. Remove from heat and stir in lemon juice, zest, pepper, parsley, and optional Parmesan. Adjust seasoning to taste.

7. Serve chicken whole or sliced alongside the zucchini. Spoon glaze or pan juices over the top and finish with lemon wedges and fresh herbs.

Notes

Pat chicken dry before cooking to achieve a better sear and avoid steaming.

Start cooking over high heat, then reduce slightly to prevent the citrus marinade from burning.

Do not overcook zucchini—keep it slightly crisp for best texture.

A final squeeze of lemon before serving enhances the overall flavor.

Great served with rice, quinoa, or warm flatbread.

Find it online: https://cookingwithramsay.com/asado-chicken-with-lemon-zucchini-saute/