This Easy Asado Chicken is juicy and packed with flavor! The chicken is marinated and roasted to perfection, giving it a deliciously smoky taste that’s hard to resist.
The sautéed lemon zucchini adds a bright touch, making your plate as colorful as it is tasty. I love how quick it is to whip up—perfect for busy evenings when you want something yummy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for juicy flavor. If you prefer, you can use boneless chicken thighs or breasts, but be careful not to overcook them.
Olive Oil: This adds richness and helps with browning. If you’re out of olive oil, vegetable or canola oil can work just as well.
Smoked Paprika: This gives that deep, smoky flavor. If you don’t have it, regular paprika or chili powder can serve as a substitute, but the smoky flavor will change.
Zucchini: Look for firm, vibrant green zucchini. If zucchini isn’t available, yellow squash or asparagus can be good alternatives.
Lemon: Fresh lemon is best for zest and juice. In a pinch, bottled lemon juice can work, but the flavor won’t be as bright.
How Do You Get Crispy Skin on Chicken?
Getting crispy skin on the chicken is all about the right temperature and technique. Here’s how you can achieve that perfectly crispy skin:
- Start with dry chicken: Pat the chicken thighs dry with paper towels before marinating.
- Use a hot oven: Preheat to 425°F (220°C) and roast until the skin is golden and crispy.
- Broil at the end: For an extra crispy finish, broil for the last few minutes, but stay close to avoid burning.
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini is quick and easy! Follow these steps to avoid soggy zucchini:
- Heat the oil first: Allow the oil to heat before adding zucchini to achieve that nice sear.
- Avoid overcrowding: Cook in batches if necessary so each piece gets a nice cook.
- Don’t overcook: Sauté just until tender but still slightly crisp, around 5-7 minutes.
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (optional for smoky heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon red wine vinegar or apple cider vinegar
- Juice of 1 lime
For the Sauteed Lemon Zucchini:
- 2 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)
How Much Time Will You Need?
This scrumptious meal takes about 10 minutes for prep and around 40-45 minutes for cooking. After marinating the chicken, you’ll bake it, and during that time, you’ll sauté the zucchini. It’s a quick yet delightful dish to put together!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a mixing bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, oregano, chili powder, salt, black pepper, vinegar, and lime juice. Stir everything together to make a flavorful marinade. Add the chicken thighs, ensuring each piece is coated well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or leave it for up to 4 hours for even better flavor.
2. Cook the Chicken:
Preheat your oven to 425°F (220°C). Take the marinated chicken thighs out of the fridge and place them skin-side up on a baking sheet or in an oven-safe skillet. Roast the chicken for about 35-40 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is nice and crispy. If you want that extra crunch, switch to broil for the last 3 minutes, but be sure to watch it closely to avoid burning!
3. Prepare the Zucchini:
While your chicken is roasting, grab a large skillet and heat the olive oil or butter over medium heat. Once hot, add the minced garlic and sauté it for about 30 seconds until fragrant. This will give a delicious flavor to the oil!
4. Saute the Zucchini:
Add the sliced zucchini to the skillet, tossing them to coat in the garlic-infused oil. Cook the zucchini for 5-7 minutes, stirring occasionally until they are tender, but still have a slight crunch to them. You don’t want them too soft!
5. Add Lemon Flavor:
Stir in the lemon zest and lemon juice into the zucchini. Season with salt and black pepper to your taste. Cook for another minute to let the flavors mingle together.
6. Serve:
Once everything is cooked, plate the roasted asado chicken alongside the sautéed lemon zucchini. If you’d like, sprinkle some chopped fresh parsley or cilantro on top for a pop of color and fresh flavor. Enjoy your delicious meal!
FAQ for Easy Asado Chicken with Sauteed Lemon Zucchini
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs if you prefer! Just be aware that they might cook a bit faster, so check for doneness around the 30-minute mark, aiming for an internal temperature of 165°F (74°C).
What If I Don’t Have Smoked Paprika?
No problem! If you don’t have smoked paprika, you can substitute it with regular paprika or chili powder to add a different flavor. Keep in mind that it will change the overall taste slightly, but it will still be delicious!
How Do I Store Leftover Chicken and Zucchini?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through. If the zucchini is overcooked, it can become mushy, so be gentle when reheating!
Can I Add Other Vegetables to the Sautéed Zucchini?
Absolutely! Feel free to get creative. Bell peppers, cherry tomatoes, or mushrooms would all make excellent additions. Just remember to adjust the cooking times according to the vegetables you choose!
