This asado chicken is packed with tasty spices that make every bite exciting. With juicy chicken and a side of sautéed lemon zucchini, it’s a meal to love!
Honestly, that lemon zucchini is so refreshing! I often end up eating it right from the pan. Make sure to save some for your plate! 🍋🥒
What I love about this dish is how simple it is to make. Just marinate, cook, and enjoy—easy and full of flavor! Perfect for a weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add juiciness and flavor, but you can use skinless thighs or even chicken breasts if you prefer leaner meat. Just adjust cooking time for thinner cuts.
Smoked Paprika: This gives a rich, smoky flavor. If you don’t have it, regular paprika works too; it just won’t have that smoky taste. You can also use a pinch of cayenne for some heat!
Vinegar: Any vinegar will work, but apple cider adds a nice hint of sweetness. If you’re out of vinegar, lemon juice can be a tasty substitute, helping to tenderize the chicken.
Zucchini: Use any summer squash if you can’t find zucchini. Yellow squash is a great alternative and offers a similar texture and flavor. You could also sauté other veggies like bell peppers or asparagus!
How Do You Get Juicy, Flavorful Chicken?
Marinating the chicken is key to making it flavorful and tender. Mix all your marinade ingredients in a bowl and let the chicken soak in it for a while. Ideally, let it marinate in the fridge for at least 2 hours, but even 30 minutes will help.
- Ensure the marinade covers all parts of the chicken for even flavor.
- Searing is another important step. Start skin-side down for that crispy texture, then sear the other side briefly before roasting.
- Using an oven-safe skillet makes it easy. Just sear, then pop it right into the oven to finish cooking!
Following these tips will help you achieve juicy chicken every time, while the sautéed lemon zucchini adds a fresh, bright side that complements the main dish perfectly!
Flavorful Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 2 tablespoons vinegar (white or apple cider)
- 2 tablespoons olive oil
- Juice of 1 lime or lemon
For the Sautéed Lemon Zucchini:
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Juice of half a lemon
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus at least 30 minutes for marinating the chicken. The cooking time is around 30 minutes, making it a total of about 1 hour and 15 minutes from start to plate. Perfect for a delightful weeknight dinner!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the minced garlic, smoked paprika, ground cumin, dried oregano, black pepper, salt, soy sauce, vinegar, olive oil, and lime juice. This blend is what gives your chicken that delicious asado flavor!
2. Marinate the Chicken:
Add the chicken thighs to the bowl with the marinade. Make sure each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes—longer if you can, ideally up to 2 hours for extra flavor.
3. Get the Oven Ready:
Preheat your oven to 400°F (200°C). This will help the chicken cook evenly while giving it a nice, golden color.
4. Sear the Chicken:
Heat a skillet over medium-high heat and drizzle in a bit of oil. Once it’s hot, place the chicken thighs skin-side down in the skillet. Sear them for about 4-5 minutes until they’re golden brown. Then, flip them to sear the other side for about 2 minutes.
5. Roast the Chicken:
After searing, carefully transfer the skillet to the preheated oven. Roast the chicken for about 20-25 minutes, or until it’s cooked through and juices run clear when pierced.
6. Sauté the Zucchini:
While the chicken is roasting, heat a tablespoon of olive oil in another large pan over medium heat. Add the minced garlic and cook for about 30 seconds until it’s fragrant.
7. Add the Zucchini:
Stir in the sliced zucchini and sauté for approximately 5-7 minutes, until the zucchini is tender but still a bit crisp. You want that lovely crunch!
8. Finish the Zucchini:
Once the zucchini is cooked, squeeze in the juice of half a lemon, and season with salt and pepper to taste. Stir everything together, then remove from heat.
9. Serve and Enjoy:
Once the chicken is done, take it out of the oven and let it rest for a few minutes. Serve the hot asado chicken with a side of sautéed lemon zucchini. If you’d like, garnish with some fresh parsley or basil to add a pop of color and flavor!
Enjoy your flavorful asado chicken paired with the refreshing taste of lemon zucchini—it’s a dish everyone will love!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work just fine. They will cook a bit faster, so check for doneness around 15-20 minutes of roasting time. Just ensure they reach an internal temperature of 165°F (75°C).
Can I Make this Chicken in a Slow Cooker?
Yes! After marinating, you can place the chicken thighs in a slow cooker with the marinade and cook on low for 6-7 hours or high for 3-4 hours. This will make the chicken very tender and flavorful!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through. You can also freeze the cooked chicken for up to 2 months—just thaw before reheating.
What Other Vegetables Can I Use with this Dish?
Feel free to customize the sautéed vegetables! Bell peppers, asparagus, or even broccoli would be great additions. Just adjust the cooking time as needed to ensure everything is tender but not overcooked.
