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Peruvian cuisine is a vibrant tapestry of flavors and textures, drawing from a diverse array of cultural influences that include indigenous traditions, Spanish colonial heritage, and Asian culinary techniques. This fusion creates dishes that are not only delicious but also rich in history and creativity. Among the many culinary gems that Peru has to offer, Peruvian Asado Chicken with Sautéed Lemon Zucchini stands out as a delightful meal that embodies the essence of this dynamic cuisine.

Asado Chicken and Sauteed Lemon Zucchini

Indulge in the bold flavors of Peruvian Asado Chicken paired with zesty Sautéed Lemon Zucchini! This dish features juicy marinated chicken thighs grilled to perfection and vibrant zucchini sautéed with fresh garlic and lemon. Perfect for a family dinner or a weekend barbecue, it’s simple yet impressive. Ready in about an hour, this recipe serves four and is sure to delight your taste buds. Garnish with cilantro for a fresh finish! Try it today!
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Ingredients
  

For the Asado Chicken:

4-6 chicken thighs (bone-in, skin-on for the best flavor)

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Juice of 2 limes

Zest of 1 lime

Fresh cilantro, for garnish

For the Sautéed Lemon Zucchini:

2 medium zucchinis, sliced into half-moons

1 tablespoon olive oil

1 clove garlic, minced

Juice of 1 lemon

Zest of 1 lemon

Salt and pepper, to taste

A handful of fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, lime juice, and lime zest. Add the chicken thighs and coat evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for best results.

    Preheat the Grill (or oven): If grilling, preheat the grill to medium-high heat. If using an oven, preheat it to 400°F (200°C).

      Cook the Chicken: Remove the chicken from the marinade and let any excess drip off. For grilling, place the chicken skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C). For the oven, place the chicken on a baking sheet and roast for 35-40 minutes, until cooked through and skin is crispy.

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

          Sauté the Zucchini: Add the sliced zucchini to the skillet. Sauté for 4-5 minutes until tender but still crisp. Stir in the lemon juice and zest, then season with salt and pepper to taste. Cook for an additional minute.

            Serve: Once the chicken and zucchini are cooked, plate the chicken topped with freshly chopped cilantro and serve alongside the sautéed lemon zucchini.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4