Go Back Email Link
White plate with sliced grilled chicken breast served over orange Spanish rice, alongside charred zucchini rounds and two fresh lemon slices, photographed from above with an orange striped kitchen towel visible at the edge.

Marinated Asado Chicken and Sautéed Lemon Zucchini

Marinated Chicken Asado grilled to juicy perfection and served over crisp zucchini sautéed with lemon and red pepper flakes.
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 2 hours
Total Time 2 hours 50 minutes
Course Dinner
Cuisine Latin American
Servings 4 people
Calories 750 kcal

Equipment

  • Grill or Grill Pan

Ingredients
  

For the Chicken

  • 2-3 pounds boneless chicken thighs
  • Juice and zest from one large orange
  • Juice and zest from one large or two small limes
  • 3 large cloves of garlic, peeled and roughly chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 2 packets Sazón Seasoning with Coriander & Annatto
  • 2 teaspoons ground corriander
  • 1 tablespoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon ground black pepper

For the zucchini

  • 2 medium sized zucchini
  • 1 lemon, juice and zest
  • 1 pinch red pepper flakes
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • ¼ cup reserved marinade

Instructions
 

For 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. 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.

Grill 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 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. 
  • Saute zucchini for 2-3 minutes, then add the reserved chicken marinade. Cook the zucchini with the marinade 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 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!
Keyword Chicken, Grill, Dinner, Latin American Dish