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Welcome to the world of vibrant flavors and healthy ingredients with our Flame-Kissed Asado Chicken with Zesty Zucchini. This dish not only tantalizes the taste buds but also promotes a balanced diet, making it a perfect choice for health-conscious food lovers. Asado chicken, known for its marinated, grilled perfection, brings a burst of flavor and a delightful smoky aroma that transforms any meal into a festive occasion.

Asado Chicken and Sauteed Lemon Zucchini

Fire up your taste buds with this Flame-Kissed Asado Chicken paired with Zesty Zucchini! Marinated in a flavorful blend of spices and citrus, the chicken becomes irresistibly juicy and aromatic, while the sautéed zucchini adds a refreshing lemony crunch. Perfect for a summer grill or a cozy dinner at home, this dish is not only delicious but also simple to prepare. Serve it up with fresh herbs for a vibrant touch. Enjoy a meal that will impress everyone at the table!
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Ingredients
  

For the Asado Chicken:

4 chicken thighs, bone-in and skin-on

4 cloves garlic, minced

2 tablespoons paprika

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

¼ cup olive oil

Juice of 1 lime

Zest of 1 lime

Fresh cilantro, chopped (for garnish)

For the Sauteed Lemon Zucchini:

3 medium zucchinis, sliced into half-moons

1 tablespoon olive oil

2 cloves garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper to taste

¼ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine minced garlic, paprika, cumin, oregano, chili powder, salt, black pepper, olive oil, lime juice, and lime zest. Mix well. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour (overnight is ideal).

    Cook the Chicken: Preheat your grill or a broiler to medium-high heat. Remove chicken from the marinade, shaking off excess. Place chicken skin-side down on the grill or broiler rack. Cook for about 7-8 minutes, then flip and cook for another 7-8 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes before serving.

      Saute the Zucchini: While the chicken is resting, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the zucchini slices and cook, stirring occasionally, for 5-7 minutes or until tender and lightly browned.

        Finish the Zucchini: Stir in the lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using). Cook for another minute, then remove from heat.

          Serve: Plate the chicken thighs alongside the sautéed lemon zucchini. Garnish with fresh cilantro on the chicken and parsley on the zucchini.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4