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To truly appreciate Asado Chicken, it's essential to delve into its origins and cultural significance. This dish is deeply rooted in Latin American culinary traditions, particularly within the context of Argentina's renowned asado barbecue culture. The term "asado" traditionally refers to a social gathering centered around grilling meat, where various cuts of beef, pork, and chicken are cooked over open flames or hot coals. This communal experience is not just about the food; it's about the bonds formed and the stories shared around the grill.

Asado Chicken and Sauteed Lemon Zucchini

Elevate your dinner with this delicious Asado Chicken paired with Sautéed Lemon Zucchini! This easy recipe features juicy chicken thighs marinated in a flavorful blend of garlic, spices, and lime, baked to perfection. With fresh zucchini sautéed in lemon, this dish is vibrant and satisfying. Perfect for a weeknight meal or weekend gathering, it’s sure to impress family and friends. Ready in just about an hour! Enjoy the burst of flavors with every bite.
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Ingredients
  

For the Asado Chicken:

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup olive oil

1/4 cup white wine vinegar

Juice of 1 lime

Zest of 1 lime

Fresh cilantro for garnish (optional)

For the Sautéed Lemon Zucchini:

2 medium zucchini, sliced into thin rounds

2 tablespoons olive oil

Juice and zest of 1 lemon

1 clove garlic, minced

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine minced garlic, smoked paprika, cumin, oregano, salt, pepper, olive oil, white wine vinegar, lime juice, and lime zest. Add the chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight.

    Preheat the Oven: Preheat your oven to 375°F (190°C).

      Bake the Chicken: Place the marinated chicken thighs in a baking dish and pour any remaining marinade over the top. Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.

        Sauté the Zucchini: While the chicken is baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

          Cook the Zucchini: Add the sliced zucchini to the skillet, seasoning with salt and pepper. Sauté for 4-5 minutes, or until the zucchini is tender but still crisp. Add lemon juice and zest towards the end of cooking, stirring to combine well.

            Serve: Once the chicken is finished baking, let it rest for 5-10 minutes. Serve the asado chicken alongside the sautéed lemon zucchini. Garnish with fresh cilantro and parsley if desired.

              Prep Time: 10 minutes | Total Time: 1 hour (plus marinating) | Servings: 4