Grilled Asado Chicken with Sautéed Lemon Zucchini

What is Pollo Asado?

Pollo Asado, which translates to "grilled chicken" in Spanish, is a popular dish throughout Mexico and other parts of Latin America. While every region has its own variation, the chicken is typically marinated in a mixture of citrus juice, garlic, and spices before being cooked over an open flame. The result is juicy, flavorful chicken with a lightly charred exterior and a bright, smoky flavor.

Traditional recipes often use bone-in chicken and ingredients like achiote paste or annatto to give the meat its signature deep orange-red color. For this version, I use boneless chicken thighs because they cook quickly, stay incredibly juicy on the grill, and are easy to slice for serving with rice, vegetables, tacos, or salads. You still get all the bold citrus and spice flavors that make Pollo Asado so popular, using ingredients that are easy to find at most grocery stores.

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

One of the best things about this recipe is that it relies on simple, easy-to-find ingredients to create layers of fresh, smoky flavor. Gather everything before you start, and the marinade comes together in just a few minutes. You can find the exact measurements in the recipe card at the bottom of this post.

For the Pollo Asado

• Chicken - I prefer boneless, skinless chicken thighs because they stay juicy on the grill, but chicken breasts or a combination of both work just as well.
• Orange and lime - Fresh juice and zest add bright citrus flavor and help tenderize the chicken.
• Garlic - Fresh garlic gives the marinade its bold, savory flavor.
• White wine vinegar - Adds a little tang and helps balance the citrus.
• Olive oil - Helps coat the chicken and carry the flavors of the marinade.
• Sazón seasoning with annatto - Adds color and a savory, earthy flavor. If you have achiote paste or achiote powder, you can use either instead.
• Ground coriander - Adds a subtle citrusy note that complements the fresh juices.
• Kosher salt - Enhances all of the flavors in the marinade.
• Paprika and smoked paprika - The combination adds both sweetness and smoky depth.
• Mexican oregano - Has a slightly citrusy flavor that's different from Mediterranean oregano, but regular oregano works if that's what you have.
• Black pepper - Adds a mild kick and rounds out the seasoning.

For the Sautéed Lemon Zucchini

• Zucchini - Cooks quickly and pairs perfectly with the grilled chicken.
• Lemon - You'll use both the zest and juice for fresh, bright flavor.
• Red pepper flakes - Optional, but they add a gentle heat.
• Olive oil - Keeps the zucchini from sticking and helps it brown.
• Reserved marinade - Adds another layer of flavor to the zucchini. Be sure to reserve it before adding the marinade to the raw chicken.
• Salt and black pepper - Season to taste.

How to Make Pollo Asado

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 ¼ 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 two medium-sized zucchini. Cut them in half across and then again lengthwise. Now slice into half moons.

Zest one lemon. Heat one tablespoon of 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. 

Sauté 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. 

Put it all together

Slice the chicken.

Divide sauteed zucchini into plates or bowls and top with sliced chicken. Add an extra squeeze 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.

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

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
• Yellow squash

Tips for Success

• Don't skip the marinating time. Even 2 hours gives the citrus and spices enough time to flavor the chicken, but don't let it marinate longer than 4 hours or the citrus can start to change the texture of the meat.
• Reserve the marinade before adding the chicken. If you plan to use some for the zucchini, set it aside before it comes into contact with the raw chicken.
• Use an instant-read thermometer. Chicken thighs are done when they reach 165°F. Pulling them off the grill at the right temperature keeps them juicy and tender.
• Let the chicken rest before slicing. A 5-minute rest allows the juices to redistribute so they stay in the meat instead of running onto your cutting board.
• Boneless thighs are the best choice. They stay juicier than chicken breasts and are more forgiving if they spend an extra minute or two on the grill.
• Don't overcook the zucchini. It should still have a slight bite. The reserved marinade will finish cooking it while adding another layer of flavor.

Related Recipes

Puerto Rican Style Picadillo

Buffalo Wild Wings Street Tacos

Tajín Shrimp Tacos with Peach Salsa

Final Thoughts

This Asado Chicken with sautéed lemon zucchini is one of those meals that feels special without taking a ton of effort. It's colorful, satisfying, and full of flavor. I hope it finds a spot in your regular rotation.