This Easy Grilled Asado Chicken is packed with flavor and super juicy! The chicken is marinated in tasty spices and grilled to perfection. The lemon zucchini sauté adds a crisp, fresh twist!
Trust me, the blend of zesty lemon and tender zucchini makes every bite special. On busy nights, this dish is my go-to, and it’s quick to whip up—perfect for lazy summer dinners!
Key Ingredients & Substitutions
Chicken Breasts: The key protein in this recipe. Boneless and skinless is best for quick cooking, but you could use thighs if you prefer a richer flavor.
Olive Oil: I use extra virgin for its fruity taste. If you want an alternative, avocado oil is a great substitute as it has a high smoke point and mild flavor.
Soy Sauce: This adds umami to the chicken. If you need a gluten-free option, go for tamari or coconut aminos, which are similar in flavor.
Smoked Paprika: It brings a lovely smokiness to the chicken. If you don’t have it, regular paprika works too, though it’ll lack that smoky flavor. A pinch of cayenne can also add warmth.
Zucchini: It’s crisp and pairs well with lemon. If zucchini isn’t available, yellow squash will work nicely as an alternative.
How Do I Grill Chicken Perfectly?
Grilling chicken can be tricky, but following a few simple steps will help you get it right every time!
- Start with marinating the chicken for at least 30 minutes to infuse flavor and tenderize it.
- Preheat the grill to ensure a good sear. Oil the grates to prevent sticking.
- Cook the chicken on medium-high heat. Avoid flipping it too much; let it sit on one side until it’s well-marked before turning.
- Use a meat thermometer to check for doneness—165°F (75°C) is ideal for safety and juiciness.
- Let the chicken rest for a few minutes after grilling to keep the juices inside; this makes it extra tender!
Easy Grilled Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, cut into thick half-moons or quarters
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon, plus lemon slices for garnish
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Pinch of crushed red pepper flakes (optional)
How Much Time Will You Need?
This delightful meal takes about 15 minutes for prep, plus a minimum of 30 minutes to marinate the chicken. Cooking the chicken and sautéing the zucchini will take around 15-20 minutes, bringing your total time to about 1 hour, including marination. A quick, tasty dinner is on the table in no time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the olive oil, soy sauce, minced garlic, vinegar, smoked paprika, oregano, black pepper, salt, and crushed red pepper flakes. Add the chicken breasts and coat them well with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or preferably 1-2 hours to enhance the flavor.
2. Prepare the Grill:
While the chicken is marinating, preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates so that the chicken doesn’t stick.
3. Grill the Chicken:
Take the chicken out of the marinade and place it on the hot grill. Grill each side for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice char marks. Once done, remove the chicken from the grill and let it rest for a couple of minutes before slicing.
4. Make the Lemon Zucchini Sauté:
While the chicken is grilling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until it is fragrant. Be careful not to burn it!
5. Sauté the Zucchini:
Next, add the zucchini to the pan. Season with salt, pepper, and a pinch of crushed red pepper flakes if you like some heat. Cook the zucchini, stirring occasionally for about 5-7 minutes, until it becomes tender and has some lovely golden-brown sear marks.
6. Add Lemon and Parsley:
Once the zucchini is ready, take the pan off the heat. Squeeze the lemon juice over the sautéed zucchini and toss everything to coat evenly. Sprinkle in the fresh parsley and mix just before serving.
7. Serve It Up:
Plate the sliced grilled chicken alongside the lemon zucchini sauté. Add some lemon slices for garnish, and maybe sprinkle a bit more parsley on top for an extra pop of color.
Enjoy this flavorful, colorful, and healthy meal perfect for easy weeknight dinners or summer cookouts!
FAQ for Easy Grilled Asado Chicken with Lemon Zucchini Sauté
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating. The best way to thaw is in the refrigerator overnight. If you’re short on time, you can also submerge the sealed chicken in cold water until thawed, which usually takes about 1-2 hours.
Can I Make the Chicken Marinade Ahead of Time?
Absolutely! You can prepare the marinade and store it in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before using it on the chicken. You can also marinate the chicken the night before for enhanced flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and zucchini in a skillet over medium heat until warmed through. Adding a splash of olive oil can help retain moisture.
What Other Vegetables Can I Use Instead of Zucchini?
If zucchini isn’t available, other great alternatives include yellow squash, bell peppers, or asparagus. You can even mix several vegetables together for a colorful sauté! Just adjust the cooking time as needed based on your vegetable choice to ensure they are tender yet still crisp.
