Lemon Zucchini Asado Chicken

$- 4 boneless, skinless chicken thighs - 2 medium zucchinis, sliced into half-moons - 1 large lemon (juiced and zested) - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon soy sauce - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste The chicken thighs are the star of this dish. They stay juicy and absorb all the flavors. The zucchinis add a nice crunch and freshness. The lemon brings a zesty kick that brightens everything up. Garlic adds depth, while olive oil keeps it moist. Soy sauce adds umami, and smoked paprika gives a subtle warmth. Oregano ties the dish together with its earthy notes. - Fresh parsley for garnish Garnishing with fresh parsley adds color and a hint of freshness. You can also use lemon slices for a pretty touch. A sprinkle of red pepper flakes can add a bit of heat if you like. - Mixing bowl - Whisk - Zip-lock bag or shallow dish - Grill or grill pan - Tongs - Meat thermometer Having the right tools makes cooking easier. A mixing bowl is great for mixing the marinade. A whisk ensures everything blends well. The zip-lock bag helps marinate the chicken evenly. A grill or grill pan gives those lovely grill marks. Tongs make flipping easy, and a meat thermometer helps ensure the chicken is cooked just right. {{ingredient_image_1}} First, you need to make the marinade. In a medium bowl, mix together: - 1 large lemon (juiced and zested) - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon soy sauce - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste Whisk all the ingredients until well combined. Next, take your chicken thighs and place them in a zip-lock bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Let the chicken marinate in the refrigerator for at least 30 minutes. For deeper flavor, you can marinate it for up to 2 hours. While the chicken is marinating, it’s time to prepare the zucchini. Slice the zucchinis into half-moons. Take the remaining marinade and toss the zucchini slices in a bowl, making sure they get well coated. This will add flavor and keep them moist on the grill. Preheat your grill or grill pan over medium-high heat. Add a light coat of oil to the grill to prevent sticking. Once hot, take the chicken out of the marinade and place it on the grill. Cook for about 6-7 minutes on each side. Make sure the internal temperature reaches 165°F (75°C). In the last few minutes of grilling, add the marinated zucchini slices. Grill them for about 3-4 minutes, turning occasionally. Look for nice grill marks and tender slices. After grilling, remove the chicken and zucchini from the grill. Let the chicken rest for a few minutes before slicing. Serve it all on a platter and garnish with fresh parsley for a lovely finish. To get those beautiful grill marks, start with a hot grill. Preheat your grill to medium-high heat. Oil the grill grates lightly. Place the chicken thighs on the grill without moving them for 6-7 minutes. This lets the grill create those nice lines. After flipping, do the same on the other side. Patience is key! If you want more flavor, adjust your marinade. Add a bit of honey for sweetness. You can also try a pinch of red pepper flakes for a kick. Marinate the chicken for at least 30 minutes. For deeper flavor, let it sit for up to 2 hours. This extra time helps the chicken absorb the tangy lemon and garlic. Resting your chicken is very important. After grilling, let it sit for a few minutes. This allows the juices to redistribute. If you cut it too soon, the juices will run out. This keeps your chicken moist and tender. Trust me; it's worth the wait! Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate for up to 2 hours to enhance the flavor. The longer it sits, the more the marinade will penetrate the meat. Grill Temperature Matters: Ensure your grill is preheated to medium-high heat. This helps achieve a good sear on the chicken and prevents sticking. Use Fresh Ingredients: Opt for fresh zucchinis and garlic for a vibrant taste. Fresh herbs can also elevate the dish's flavor profile. Let It Rest: After grilling, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a juicier bite. {{image_2}} If you want to switch things up, try different proteins. Chicken thighs are great, but you can use chicken breasts too. They will cook faster, so check them earlier on the grill. If you like pork, use pork chops. They add a nice, juicy twist. You can also use firm tofu for a plant-based option. Just press it to remove extra water, then marinate and grill. For a tasty vegetarian dish, focus on the zucchini. Slice it thick and marinate it just like the chicken. You can add other veggies too. Bell peppers, eggplant, and mushrooms work well. Grill them until they get nice grill marks. Serve this veggie mix with a squeeze of fresh lemon juice. It brings out all the flavors. Mixing up the marinade keeps the dish fresh. Try adding honey for sweetness. You can also use different herbs like thyme or basil. If you want a spicy kick, add some red pepper flakes. For a tangy twist, mix in balsamic vinegar or mustard. Each variation will change the flavor in fun ways. Store any leftover Lemon Zucchini Asado Chicken in an airtight container. Make sure it cools first. Place it in the fridge. It will last for up to three days. Enjoy it cold or reheat it later. You can freeze this dish if you want to save it for later. Wrap the chicken and zucchini tightly in plastic wrap. Then, place them in a freezer-safe bag. This way, they stay fresh for up to three months. Label the bag with the date for easy tracking. When you’re ready to eat, it’s easy to reheat. Thaw it overnight in the fridge if frozen. You can heat it in the oven at 350°F (175°C) for about 15 minutes. Alternatively, use a microwave, heating in short bursts until warm. Avoid overcooking to keep the chicken juicy. Enjoy your flavorful meal again! Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in chicken takes longer to cook than boneless. Aim for an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat. The bone adds flavor and keeps the meat juicy. To make this dish gluten-free, replace soy sauce with a gluten-free option. Tamari is a great substitute. You can also use coconut aminos. Both options add a nice umami flavor without gluten. Check labels for hidden gluten in other ingredients too. Several side dishes go well with this meal. Here are some ideas: - Quinoa salad with tomatoes and cucumbers - Grilled corn on the cob - A mixed green salad with lemon vinaigrette - Roasted sweet potatoes seasoned with herbs These sides add color and flavor to your plate. Enjoy a balanced meal! This blog post shared how to make Lemon Zucchini Asado Chicken. We explored key ingredients, marinating techniques, and grilling tips. You also learned about variations, storage methods, and FAQs regarding the dish. With simple steps and tasty options, you can create a meal that's both healthy and enjoyable. I hope you feel inspired to try this recipe at home. Happy cooking!$

Lemon Zucchini Asado Chicken

A flavorful grilled chicken dish with zucchini, lemon, and spices.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
2 medium zucchinis, sliced into half-moons
1 large lemon (juiced and zested)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley

Instructions

In a medium bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, soy sauce, smoked paprika, oregano, salt, and pepper. Whisk until well mixed.
Place the chicken thighs in a zip-lock bag or shallow dish and pour half of the marinade over them. Seal the bag/dish and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Preheat your grill or a grill pan over medium-high heat. Add a light coat of oil to prevent sticking.
While the grill is heating, toss the sliced zucchinis with the remaining marinade in a bowl, ensuring they are well coated.
Once the grill is hot, remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
In the last few minutes of grilling, add the marinated zucchini slices to the grill. Cook for about 3-4 minutes, turning occasionally until they are tender with nice grill marks.
Remove the chicken and zucchini from the grill, and let the chicken rest for a few minutes.
Slice the chicken and serve it on a platter alongside the grilled zucchini. Garnish with fresh parsley for a pop of color.

Notes

Marinate the chicken for up to 2 hours for enhanced flavor.

Keyword chicken, grilled, healthy, lemon, zucchini