This easy asado chicken is juicy and flavorful with tasty spices, making it a perfect main dish. Pair it with sautéed lemon zucchini for a fresh twist!
I love how quick this meal comes together. Plus, that lemony zucchini adds a zesty crunch that makes my taste buds dance! It’s a win-win for dinner. 🍋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide rich flavor and juicy texture. If you’d like a leaner option, you can use boneless, skinless chicken thighs or breasts, but adjust the cooking time as they may cook faster.
Spices: The combination of smoked paprika, cumin, and garlic powder gives the chicken its unique flavor. If you love heat, feel free to add cayenne pepper. For a different taste, use Italian seasoning instead of oregano.
Zucchini: Fresh zucchini adds brightness. If zucchini is unavailable, you could use yellow squash or even asparagus for a crisp contrast in flavor and texture!
Lemon: Juice and zest brighten the zucchini. If you can’t find fresh lemons, bottled lemon juice works in a pinch, but nothing beats the fresh flavor!
How Do You Achieve Crispy Chicken Skin?
To get that perfect, crispy skin, the key is in the searing. Begin by heating your skillet until it’s hot before adding the chicken. This will help achieve that golden brown crust.
- Start with skin-side down and cook for 4-5 minutes until the skin is golden and crispy—resist the urge to flip too soon!
- Flip the chicken and give it another good sear on the other side for 3-4 minutes. This creates a nice crust.
- Finishing in the oven ensures thorough cooking without drying out that crispy skin.
What’s the Best Way to Cook Zucchini Without Making It Soggy?
To keep zucchini tender yet crisp, avoid overcooking. Once it’s in the pan, sauté on medium heat, stirring occasionally and cooking for only 5-7 minutes.
- Start with minced garlic for flavor, sauté for about 30 seconds before adding zucchini.
- If you find your zucchini is releasing too much water, increase the heat slightly to cook it off quickly.
- Finally, adding lemon zest and juice towards the end keeps the flavor bright and prevents mushiness!
With these tips, you’re set for a delicious meal of asado chicken and zesty zucchini! Enjoy!
Easy Asado Chicken with Sautéed Lemon Zucchini
Ingredients You’ll Need:
For The Asado Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar or white vinegar
- 2 cloves garlic, minced
- Juice of 1 lime (optional for marinade flavor)
For The Sautéed Lemon Zucchini:
- 2 medium zucchinis, sliced into rounds or half-moons
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 30 minutes of marinating time, and around 30 minutes of cooking time. So, you’ll be enjoying your delicious asado chicken and sautéed zucchini in about an hour and 10 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a small bowl, mix together the olive oil, smoked paprika, ground cumin, garlic powder, dried oregano, salt, pepper, minced garlic, vinegar, and lime juice if you’re using it. Stir until well combined.
2. Marinate the Chicken:
Rub the spice mixture all over the chicken thighs, making sure they’re well coated. Let them marinate for at least 30 minutes at room temperature, or even better, cover them and refrigerate for up to 2 hours for more flavor.
3. Cook the Chicken:
Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. If needed, add a bit of oil to the pan. Once hot, place the chicken thighs skin-side down and sear for about 4-5 minutes until they are golden brown and crispy. Flip them over and sear the other side for another 3-4 minutes.
4. Roast the Chicken:
Transfer the skillet to the preheated oven and roast the chicken thighs for 20-25 minutes, or until they reach an internal temperature of 165°F (75°C). This will ensure they are cooked through and juicy.
5. Prepare the Sautéed Lemon Zucchini:
While the chicken is roasting, heat olive oil or butter in a separate large skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds until fragrant, being careful not to burn it.
6. Add Zucchini:
Next, add the sliced zucchini to the skillet. Season with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes or until the zucchini is tender but still has a bit of crispness.
7. Add Lemon Flavor:
Once the zucchini is almost done, stir in the lemon zest and the juice. Allow it to cook for another 1-2 minutes to combine all the lovely flavors. Then, remove it from the heat.
8. Serve:
Plate the crispy asado chicken beside the sautéed lemon zucchini. If you’d like, garnish the zucchini with fresh parsley or basil for an extra touch of flavor. Enjoy your delicious meal!
There you have it! A flavorful and easy asado chicken paired perfectly with bright and zesty lemony zucchinis!
Frequently Asked Questions
Can I Use Skinless Chicken Thighs?
Yes, you can use skinless chicken thighs if you prefer a leaner option! Just know that they may cook faster, so keep an eye on them to avoid drying out. Adjust the cooking time to about 20 minutes and ensure the internal temperature reaches 165°F (75°C).
What If I Don’t Have Smoked Paprika?
If you’re out of smoked paprika, regular paprika will work too! You can also add a pinch of cayenne pepper for a little heat or some chili powder for additional flavor. The taste will be slightly different but still delicious!
Can I Prepare the Zucchini Ahead of Time?
Absolutely! You can slice the zucchini and store it in an airtight container in the fridge for up to a day before cooking. Just remember to sauté it fresh to maintain its texture and flavor!
How to Store Leftovers?
Store any leftover chicken and zucchini in separate airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in the oven or microwave, and sauté the zucchini on the stove for a couple of minutes to refresh its flavors.
Feel free to reach out if you have any more questions! Enjoy cooking!
