This Easy Asado Chicken brings juicy, flavorful chicken to your table, marinated with delicious spices. Pair it with lemony zucchini sauté for a fresh twist!
You won’t believe how quickly this meal comes together. I love the bright lemon flavor with the tender veggies—perfect for a weeknight dinner or a sunny day! 🌞
Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless thighs for their juiciness. If you prefer a leaner option, chicken breasts work just fine, but be careful not to overcook them!
Spices: The smoked paprika is key for flavor. If you don’t have it, regular paprika will do, though the smoky flavor adds a wonderful depth. Ground coriander can also be a nice alternative to cumin.
Olive Oil: Extra virgin olive oil is great here for its flavor. If you’re looking for a different taste, avocado oil is a healthy substitute that can withstand the heat well.
Zucchini: If zucchini isn’t available, yellow squash works great too. You could even mix in other colorful veggies like bell peppers or asparagus for variety.
Herbs: Fresh cilantro adds brightness, but if you’re not a fan, parsley or basil are wonderful alternatives that will complement the dish nicely.
How Do I Make Sure My Chicken Stays Juicy?
The key to juicy chicken is in the marinating and cooking process. Marinate the chicken for at least 20 minutes. This not only infuses flavor but also helps tenderize the meat!
- Cook the chicken over medium-high heat to get a nice sear without drying it out. Aim for an internal temperature of 165°F (75°C).
- Let the chicken rest after cooking; it allows the juices to redistribute for a succulent bite.
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini is simple but requires attention to avoid sogginess. Start with a hot skillet and the right amount of oil.
- Don’t crowd the pan; this ensures they brown nicely. If necessary, cook in batches.
- Cook for just 4-6 minutes until tender. You want them to still have a bit of crunch!
- Finishing with lemon juice and zest adds a refreshing touch that balances the zucchini’s natural sweetness.
Enjoy making this delicious Easy Asado Chicken with Lemon Zucchini Sauté! It’s quick, healthy, and packed with flavor.
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder (optional)
- Salt and pepper, to taste
- Juice of 1 lime or lemon
- Fresh cilantro or parsley, chopped (optional for garnish)
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, sliced into half-moons
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes, including 20 minutes for marinating the chicken. You’ll spend a few minutes cooking the chicken and sautéing the zucchini, making it a quick and delicious meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili powder, salt, pepper, and lime or lemon juice. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Allow the chicken to marinate for at least 20 minutes; for the best flavor, refrigerate for up to 2 hours.
2. Cook the Chicken:
Heat a skillet or grill pan over medium-high heat. Once hot, place the marinated chicken in the pan and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. This should reach an internal temperature of 165°F (75°C). Remove the chicken from the heat and let it rest for a few minutes.
3. Prepare the Lemon Zucchini Sauté:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then add the sliced zucchini to the skillet and cook for about 4-6 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp. Mix in the lemon juice, lemon zest, salt, pepper, and red pepper flakes if you want a little kick. Give it another 1-2 minutes to let all the flavors meld together.
4. Serve:
Divide the cooked asado chicken and place it on plates alongside the lemon zucchini sauté. Garnish your dish with fresh herbs like cilantro or parsley. For an extra zesty touch, feel free to squeeze more lemon juice over the chicken before serving.
Enjoy your flavorful and simple Easy Asado Chicken with Lemon Zucchini Sauté!
FAQ for Easy Asado Chicken with Lemon Zucchini Sauté
Can I Use Different Cuts of Chicken?
Absolutely! While this recipe calls for boneless, skinless chicken thighs for their juicy flavor, you can also use chicken breasts or even bone-in chicken pieces. Just adjust the cooking time accordingly to ensure they are fully cooked.
How Do I Store Leftovers?
Store any leftover chicken and zucchini in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to avoid drying out the chicken.
What Vegetables Can I Substitute in the Sauté?
If zucchini isn’t available, yellow squash, bell peppers, or asparagus can be great substitutes! The key is to choose vegetables that will sauté well and maintain a bit of crunch.
Can I Make This Recipe Ahead of Time?
Yes, you can marinate the chicken in advance—this actually enhances the flavor! You can marinate it the night before and cook it the next day. The sautéed zucchini is best made fresh to maintain its texture, but you can prep the ingredients ahead of time.
