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If you're seeking a dish that encapsulates both warmth and zest, look no further than this Flavorful Asado Chicken paired with Zesty Sautéed Lemon Zucchini. This recipe is a celebration of culinary traditions, blending the rich, savory notes of marinated chicken with the bright, refreshing taste of sautéed zucchini. Perfect for any occasion—be it a cozy family dinner or an elegant gathering with friends—this dish is sure to leave a lasting impression.

Asado Chicken and Sauteed Lemon Zucchini

Make mealtime exciting with this flavorful Asado Chicken paired with zesty sautéed lemon zucchini! Juicy chicken thighs marinated in a delightful blend of garlic, soy sauce, and citrus flavors create an irresistible main dish. Serve it alongside vibrant, sautéed zucchini seasoned with fresh lemon and a touch of garlic for a refreshing side. Perfect for a weeknight dinner or special gathering, this recipe is sure to impress! Enjoy delicious simplicity on your plate.
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Ingredients
  

For the Asado Chicken:

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

4 cloves garlic, minced

1 medium onion, finely chopped

1/4 cup soy sauce

1/4 cup orange juice

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

Fresh cilantro or parsley for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

2 tablespoons olive oil

1 lemon (zested and juiced)

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine garlic, onion, soy sauce, orange juice, red wine vinegar, brown sugar, smoked paprika, cumin, black pepper, and salt. Mix well. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor).

    Cook the Chicken: Preheat the oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet or in a cast-iron skillet. Pour any remaining marinade over the chicken. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Baste halfway through with the juices for added flavor.

      Sauté the Zucchini: While the chicken is baking, heat olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for about 5-7 minutes, or until they are tender but still crisp. Stir in the lemon zest, lemon juice, garlic powder, salt, and pepper. Cook for another 2 minutes, mixing well to coat the zucchini.

        Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Plate the chicken thighs alongside the sautéed zucchini. Garnish with fresh cilantro or parsley over the chicken and more chopped parsley over the zucchini for a pop of color.

          Prep Time: 15 min | Total Time: 1 hr | Servings: 4