This Easy Asado Chicken is bursting with delicious flavors, made simply with marinated chicken cooked to perfection. Pair it with a bright lemon zucchini sauté for a fresh twist!
Honestly, who doesn’t love a one-pan meal? The chicken is juicy, and the zucchini adds that perfect crunch. I like to squeeze a little extra lemon on top—so refreshing!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs because they stay juicy and flavorful while cooking. If you prefer, you can use boneless, skinless thighs or even chicken breasts, but adjust cooking times since they might cook faster.
Spices: The smoked paprika and cumin add a nice depth of flavor. If you’re out of smoked paprika, regular paprika or even chili powder can work. Don’t hesitate to mix in your favorite spices for a personal touch!
Zucchini: For the sauté, you can swap zucchini with yellow squash or even bell peppers if they are more to your taste. Both options bring their unique flavors to the dish.
Herbs: Fresh parsley or cilantro is optional for garnish, but it adds a nice fresh pop. If you don’t have either on hand, try thyme or basil for a different flavor profile.
How Can I Get the Chicken Thighs Extra Crispy?
To make chicken thighs crispy, start with a hot skillet and avoid overcrowding the pan. Here’s how:
- Heat your skillet before adding the chicken. A medium-high temperature helps to sear the skin quickly.
- Cook skin-side down first, pressing lightly to ensure even cooking and maximum crispiness—around 6-8 minutes.
- Flip and cook the other side until fully cooked (internal temperature should reach 165°F/74°C).
For an even crunchier finish, broil the chicken thighs for a couple of minutes after cooking. Just keep an eye on them to prevent burning!
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Juice of 1 lime or lemon
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional, for garnish)
How Much Time Will You Need?
This meal takes about 30-40 minutes total, including 20 minutes for marinating the chicken. You’ll spend about 15-20 minutes cooking it to crispy perfection and sautéing the zucchini. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together garlic, smoked paprika, cumin, oregano, chili powder, olive oil, lime or lemon juice, salt, and pepper. Add the chicken thighs to this mixture and toss well to coat them evenly. Allow the chicken to marinate for at least 20 minutes, or up to 2 hours in the fridge for a richer flavor.
2. Cook the Chicken:
Once the chicken is done marinating, heat a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet. Let them cook until the skin is golden brown and crispy, about 6-8 minutes. Flip the chicken and cook for an additional 6-8 minutes or until fully cooked (the internal temperature should reach 165°F/74°C). Once cooked, remove the chicken from the skillet and keep warm.
3. Sauté the Zucchini:
In the same skillet, add more olive oil if needed. Then add minced garlic and sauté for about 30 seconds until fragrant. Next, toss in the sliced zucchini and sauté for around 4-5 minutes until they are tender but still slightly crisp.
4. Finish the Sauté:
Stir in the lemon juice and zest into the sautéed zucchini. Season with salt and pepper to taste, cooking everything for another minute until heated through.
5. Serve the Dish:
To serve, place the crispy Asado chicken thighs alongside the lemon zucchini sauté. Feel free to garnish with freshly chopped parsley or cilantro for an extra touch of color and flavor.
6. Enjoy!
Dig into your flavorful and easy weeknight meal. Enjoy the juicy chicken paired with the bright and zesty sauté—perfect for any dinner occasion!
FAQ for Easy Asado Chicken with Lemon Zucchini Sauté
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can use boneless, skinless chicken thighs or breasts. Just remember to reduce the cooking time by a few minutes, as boneless cuts cook faster. Make sure the internal temperature still reaches 165°F (74°C).
What if I Don’t Have Smoked Paprika?
No worries! If you don’t have smoked paprika on hand, you can substitute it with regular paprika or even cayenne pepper for a bit of heat. Just adjust the quantity to suit your taste preferences!
How Can I Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, gently warm the chicken in the oven or microwave while ensuring the zucchini is heated through to maintain its texture.
Can I Make the Zucchini Sauté Ahead of Time?
Yes! You can prepare the zucchini sauté ahead of time and store it in the fridge for up to 2 days. Simply reheat it in a skillet before serving, adding a little lemon juice to freshen up the flavor if desired.
