Description
Juicy citrus-marinated asado chicken served with a bright lemon zucchini sauté. This flavorful dish combines smoky spices, garlic, and orange-lemon marinade with tender sautéed zucchini for a fresh and satisfying meal.
Ingredients
- 1 1/2–2 lbs boneless skinless chicken thighs or chicken breasts
- 1 large orange (zest and 1/3 cup juice)
- 1 lemon (zest and 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 vinegar or apple cider vinegar
- 1/4–1/2 teaspoon chili powder or cayenne (optional)
- 1 1/2 pounds zucchini, halved lengthwise and cut into half-moons
- 1 tablespoon olive oil
- 1 tablespoon butter (or additional olive 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
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley or cilantro
- Pinch red pepper flakes (optional)
- 2 tablespoons grated Parmesan (optional)
Instructions
1. In a bowl whisk together orange zest and juice, lemon zest and juice, olive oil, garlic, paprika, cumin, oregano, salt, pepper, vinegar, and chili powder if using.
2. Add the chicken and toss to coat well. Marinate for 20–30 minutes at room temperature or up to 8 hours in the refrigerator.
3. Heat a large skillet over medium-high heat with a thin layer of oil or preheat a grill. Remove chicken from marinade, reserving 2–3 tablespoons of marinade.
4. Cook the chicken for 4–6 minutes per side for thighs or 3–4 minutes per side for breasts until browned and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes.
5. Pour the reserved marinade into the hot skillet and simmer for 30–60 seconds until slightly thickened to create a glaze. Spoon the glaze over the chicken.
6. In another skillet heat olive oil and butter over medium-high heat. Add zucchini in an even layer with a pinch of salt and cook undisturbed for 2 minutes to develop color.
7. Toss the zucchini and cook 2–3 minutes more until just tender-crisp.
8. Add the shallot and garlic and cook for 30–60 seconds until fragrant.
9. Remove from heat and stir in lemon juice, lemon zest, black pepper, parsley, and Parmesan if using.
10. Serve the chicken alongside the lemon zucchini sauté. Spoon any juices or glaze over the chicken and finish with lemon wedges and extra herbs if desired.
Notes
Chicken thighs provide the juiciest result, but chicken breasts work well if pounded evenly.
Do not skip resting the chicken for the best texture and juiciness.
For extra flavor, grill the chicken instead of pan-searing.
The zucchini should remain slightly crisp to keep the dish fresh and vibrant.