Easy Asado Chicken with Sauteed Lemon Zucchini

Key Ingredients & Substitutions

Chicken Thighs: I love using boneless, skinless thighs for their juicy texture. If you prefer, you can substitute with chicken breasts, but be cautious as they can dry out quicker.

Olive Oil: A staple for cooking, olive oil adds flavor. You can use avocado oil or sunflower oil as alternatives if you want a neutral taste.

Smoked Paprika: This spice really enhances the chicken’s flavor. If you don’t have it, try regular paprika, or for heat, use chipotle powder for a smoky kick.

Zucchini: Fresh, tender zucchini shines in this dish. You can swap it for yellow squash or even bell peppers for variety.

Rice: I used Mexican red rice for a touch of tradition. If you’re in a hurry, white or brown rice will work just fine too!

How Do I Get My Chicken Perfectly Cooked?

The key to juicy Asado chicken is cooking at the right temperature. Here’s how you can ensure it’s perfectly cooked:

• Start with a preheated skillet on medium-high heat. This helps sear the chicken, giving it great color.
• Cook the thighs for 5-6 minutes on each side. This timing works for medium-thick thighs. Adjust if your pieces are thicker.
• Use a meat thermometer; the chicken should reach 165°F (75°C) for safety. Let it rest for a few minutes to lock in the juices.

Following these tips will ensure your Asado chicken comes out flavorful and tender every time!

Easy Asado Chicken with Sauteed Lemon Zucchini

Ingredients:

For the Asado Chicken:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Juice of 1 lime or lemon

For the Sauteed Lemon Zucchini:

• 2 medium zucchini, sliced into half-moons or chunks
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Juice and zest of 1 lemon
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped (optional)

For the Side:

• 1 cup cooked Mexican red rice or Spanish rice

How Much Time Will You Need?

This delicious recipe will take you about 15 minutes for prep and about 20 minutes for cooking. So in total, you’re looking at around 35 minutes before you serve up a hearty and flavorful meal!

Step-by-Step Instructions:

1. Prepare the Chicken Marinade:

In a medium bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, salt, pepper, and the juice of lime or lemon. Stir until combined. Add the chicken thighs and toss them in the marinade until they’re well coated. Allow them to marinate for at least 20 minutes (or up to 2 hours if you want extra flavor!).

2. Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs to the skillet. Cook for about 5-6 minutes on each side or until they’re fully cooked through and beautifully browned. A meat thermometer can help ensure they reach a safe internal temperature of 165°F (75°C). Once cooked, remove them from heat and let them rest for a few minutes before slicing.

3. Prepare the Sauteed Lemon Zucchini:

In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Next, add the sliced zucchini along with salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, until the zucchini is tender but still a bit crisp. Stir in the lemon juice and zest and cook for another minute. If you’d like, sprinkle some fresh parsley or cilantro on top before serving!

4. Assemble the Plate:

To serve, dish out a generous portion of Mexican red rice on the plate. Add the sautéed lemon zucchini right next to the rice. Slice the cooked Asado chicken thighs and arrange them neatly over or beside the zucchini.

5. Serve and Enjoy!

Enjoy your vibrant and flavorful meal! This dish is perfect for family dinners or when you want to impress your guests. The smoky chicken paired with zesty zucchini and delicious rice will surely be a hit!

FAQ for Easy Asado Chicken with Sauteed Lemon Zucchini

Can I Use Chicken Breasts Instead of Thighs?

Absolutely! You can substitute boneless, skinless chicken breasts for the thighs. Just be mindful that they may cook slightly faster, so check for doneness around the 5-minute mark per side.

Can I Make This Recipe in Advance?

Yes, you can marinate the chicken up to 2 hours beforehand, or even overnight for deeper flavor. The sautéed zucchini is best made fresh, but you can prep your ingredients ahead of time to speed up cooking!

What Can I Use if I Don’t Have Zucchini?

If zucchini isn’t available, feel free to substitute with yellow squash or bell peppers. Both will add a lovely color and flavor to your dish!

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and zucchini in a skillet over medium heat or in the microwave until heated through.