Marinated Asado Chicken and Sautéed Lemon Zucchini

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I am a firm believer that cooking in an RV doesn’t have to mean sacrificing flavor or culinary creativity. This Asado Chicken and Sautéed Lemon Zucchini is a prime example. The irresistible combination of smoky and bright flavors captures the essence of Latin American cuisine in your RV kitchen no matter where you are in the world! 

Pollo Asado, which translates to “grilled chicken,” is a popular dish that embodies the heart and soul of Latin American culinary traditions. Bursting with bold flavors and grilled to perfection, this succulent chicken is marinated in a symphony of aromatic spices and tangy citrus juices.

With each bite, you’ll experience the smoky essence of char from the grill, followed by tender, juicy chicken infused with layers of delicious marinade.

To complement the robust flavors of this Asado Chicken, We paired it with a side dish that is fresh and bright! The Sauteed Lemon Zucchini is a vibrant medley of zucchini, gently cooked to preserve its natural crunch, and then elevated with the zesty kick of fresh lemon and red chili flakes.

The combination of textures and flavors creates the perfect meal! Every mouthful is a burst of flavor that the entire family will love!

What is Asado Chicken

Asado Chicken or (Pollo Asado) is a popular chicken dish in places like Mexico, Puerto Rico, the Caribbean, and Cuba. Traditionally it is made with bone-in chicken thighs or leg quarters that are marinated in citrus juices, and a medley of spices such as achiote powder, coriander, paprika, oregano, and garlic.

However, today we are going to be using boneless chicken breasts and boneless skinless chicken thighs because that’s what I have on hand. No matter which cut you use, your dish will still taste amazing!

I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!

Let’s Gather Up the Ingredients

For the marinade

Don’t be put off by the long list of ingredients. This is really simple and takes very little time to prepare. To make it even easier, you can throw all of the ingredients into a blender or small food processor.

• Orange juice– Freshly squeezed from one large orange

• ​Lime juice– Freshly squeezed from one large or two small limes

• White wine vinegar 

• Sazón– Achiote powder is normally what gives this chicken its bright and vivid red color, but it can be hard to find in your local grocery store.  If you can’t find it, you could order it on Amazon or use Sazón with achiote like I do. This is more of a Puerto Rican variation, but I use this ingredient all of the time so I always have it on hand.

• Kosher salt

• Garlic– Fresh garlic cloves. You could use garlic powder in a pinch, but it won’t give the marinade sauce the same punch of garlic flavor.

• Onion powder

• Black pepper

• Paprika– I like to use a combination of regular and smoked paprika, but either one will work on its own.

• Oregano– Fresh or dried

• Ground cumin

• Ground coriander

• Olive oil

For the sautéed lemon zucchini

• Zucchini

• Lemon– You will want to use the lemon zest and juice

• Chilli flakes– Optional, but it adds a little kick to the dish

• Salt and pepper

• Reserved marinade

​Chicken

• 2 pounds of chicken. Either skinless chicken breasts, boneless chicken thighs, or a combination of the two.
  

Now Let’s Get Cooking

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​Prepare the marinade

Using a microplane zest the orange and lime before cutting them in half and squeezing the juice into the bowl of a blender or small food processor.

Add the zest and the rest of the marinade ingredients. Blend until smooth. Reserve 1/4 cup for the zucchini.

​Marinate the chicken

Dry chicken with paper towels to remove any excess moisture and then place it in a large bowl. Pour the marinade over the chicken. With clean hands mix well. Make sure all of the chicken pieces are completely coated and then cover the bowl with plastic wrap. Place in the refrigerator and marinate for 2- 4 hours. Alternatively, you could place everything in a ziplock bag.

Cook the chicken

Preheat your outdoor grill to 350°. Grill the chicken covered for about 10 to 15 minutes, flipping once halfway through. The chicken is done when the internal temperature reaches 165°F.

Place the grilled chicken on a plate, tent with foil, and let it rest while you prepare the Lemon Zucchini.

​Prepare the zucchini

Slice the ends off of two medium-sized zucchini. Cut them in half across and then again lengthwise. Now slice into half moons.

Zest one lemon. Heat one tablespoon oil in a large skillet over medium-high heat. Add the zucchini slices then season with salt, pepper, lemon zest, and a pinch of red pepper flakes. 

Saute zucchini for 2-3 minutes, then add the reserved marinade. Cook the zucchini with the marinade sauce for 3-4 minutes, stirring from time to time, until the sauce has reduced a bit and the zucchini is slightly tender but still has some crunch. 

Let’s Put it all together

Slice the chicken.

Divide sauteed zucchini into plates or bowls and top with sliced chicken. Add an extra splash of lemon juice just before serving!

Whether you’re hosting a campground gathering, looking to spice up your weeknight dinner, or simply craving a taste of Latin American authenticity, this Asado Chicken and Sauteed Lemon Zucchini is sure to impress.

With its vibrant colors, enticing aromas, and explosion of flavors, it is a dish that embodies the spirit of “family” and brings people together around the table.

How to serve

One of my favorite things about Asado Chicken is how versatile it is. In this recipe, I paired it simply with a side of zucchini and Mexican rice, but here are some other fantastic ideas.

Tacos- Slice Pollo Asado and serve it in warm tortillas with your favorite toppings such as fresh pico de gallo, guacamole, diced onions, and fresh cilantro. 

Pollo Asado Bowl– Create a vibrant bowl by layering the Pollo Asado over a bed of fluffy white rice or quinoa. Add a variety of colorful veggies like grilled bell peppers, corn, avocado, and black beans. Top it off with a drizzle of tangy lime crema or a sprinkle of crumbled queso fresco.

Salad– Slice the Pollo Asado into thin strips and use it as the protein in a hearty salad. Combine it with mixed greens, cherry tomatoes, sliced cucumbers, and diced avocado. Toss with a zesty vinaigrette or a creamy cilantro-lime dressing for a refreshing and satisfying meal.

Pollo Asado Skewers– Thread marinated Pollo Asado chunks onto skewers, alternating with colorful bell peppers, onions, and pineapple chunks. Grill the skewers until the chicken is cooked through and the veggies have a slight char. Serve as a fun and flavorful appetizer or as part of a BBQ spread.

Nachos– Pile crispy tortilla chips onto a baking sheet, then top them with shredded Pollo Asado, melted cheese, black beans, sliced jalapenos, and diced tomatoes. Broil until the cheese is bubbly and golden. Finish with dollops of sour cream, guacamole, and a sprinkle of chopped cilantro for a crowd-pleasing party snack.

Try swapping out the chicken on your nachos for this delicious Picadillo.

Get creative and tailor it to your personal tastes. Feel free to experiment with different ingredients and serving styles to discover your own unique ways to enjoy this flavorful dish.

Pair Asado Chicken and Sautéed Lemon Zucchini with

Pair with this easy and delicious One Pot Mexican Rice that is infused with a burst of flavor using salsa as a main ingredient and a dish of refreshing and light Lemon Ice Cream.

Substitutions

• You can use whatever chicken you have on hand. Want options? Cut up a whole chicken and then everyone can have their pick! Just remember to adjust the cooking time for bone-in meat.

• This marinade would also be great on beef. Follow the same steps as above, but swap out the chicken for flank steak making this a carne asada recipe instead.

• If you don’t have fresh garlic, use a teaspoon of garlic powder.

• Want it spicier? Add cayenne pepper. 

• Swap out the Sazón seasoning I use in this recipe for the more traditional ingredient Achiote Powder

Swap out the zucchini for options like:

• ​Broccoli
• Asparagus
• or Yellow squash

Tips for Success

• Because of the citrus in this recipe, don’t marinate the chicken for more than 4 hours or it will become rubbery. 

• The safest way to tell when your chicken is fully cooked is to use an instant-read thermometer. Chicken breast should be cooked to an internal temperature of 165°F and darker cuts of chicken such as thighs or drumsticks should be cooked to an internal temperature of 165°F to 175°F.

• Store cooked chicken in an airtight container for up to 5 days.

• ​The chicken and marinade can be frozen together for up to 3 months. When ready to use, just defrost in the refrigerator. It’s the perfect meal prep for busy weeknights. 

More recipes I think you will enjoy

Puerto Rican Style Picadillo

Buffalo Wild Wings Street Tacos

If you decide to make this Asado Chicken and Sautéed Lemon Zucchini, or any of my other chicken recipes please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can. 

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!