This Easy Asado Chicken is packed with flavor and cooked to juicy perfection. The chicken is marinated with tasty spices, giving it a delightful kick that’s hard to resist.
Pair it with Sautéed Lemon Zucchini, and you’ve got a fresh and zesty side. I love how quick it is to whip up this meal; it’s perfect for busy weeknights or a relaxed weekend dinner!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they’re juicy and full of flavor. If you prefer, chicken breasts can work too, but they might dry out if overcooked.
Smoked Paprika: This gives a lovely depth of flavor. If you don’t have it, you can use regular paprika. For a bit more spice, try adding a pinch of cayenne!
Zucchini: Fresh zucchini is the star in the side dish, but if you’re out, asparagus or bell peppers would also be great alternatives.
Lime or Lemon Juice: Both add acidity that brightens the dish. If you don’t have fresh citrus at home, a splash of vinegar could work in a pinch.
Tomato Sauce: You can use blended tomatoes or even salsa if you want a little extra kick. Canned tomatoes will work, too, just drain them a bit before adding.
How Do I Get Juicy, Flavorful Chicken?
Marinating the chicken is crucial to infuse flavor and keep it juicy. Here’s how to do it right:
- Mix the marinade ingredients well and ensure the chicken is coated evenly to absorb all those flavors.
- Let it marinate for at least 30 minutes, but for the best results, aim for 2 hours in the fridge. If you’re in a hurry, even a 10-minute marinade makes a difference!
- Cook the chicken over medium-high heat—not too hot, or you risk burning the outside while leaving the inside undercooked.
Let it rest a few minutes after cooking so that juices redistribute for a tender bite!
What’s the Key to Perfectly Sautéed Zucchini?
Sautéing zucchini can be simple but it’s all about timing. Here are my tips:
- Heat your pan before adding oil or butter to prevent sticking.
- Keep the heat medium, so the zucchini cooks evenly without burning. Stir occasionally for even cooking.
- Cook just until tender but still a bit crisp—about 4-5 minutes. You want them bright green and vibrant!
- Don’t forget that splash of lemon juice at the end. It adds brightness and elevates the dish!
These small details can make a significant difference in flavor and texture, ensuring your Easy Asado Chicken with Sautéed Lemon Zucchini shines on the dinner table! Enjoy!
Easy Asado Chicken with Sautéed Lemon Zucchini
Ingredients You’ll Need:
For the Asado Chicken:
- 4 boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder or cayenne pepper (optional, for some heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Juice of 1 lime or lemon
For the Sautéed Lemon Zucchini:
- 2 medium zucchinis, sliced into half-moons or quarters
- 1 tbsp olive oil or butter
- 1 clove garlic, minced
- Juice of half a lemon
- Salt and pepper, to taste
For the Mexican-style Tomato Rice:
- 1 cup long grain white rice
- 1 3/4 cups chicken broth (or water)
- 1/2 cup tomato sauce or blended tomatoes
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt, to taste
How Much Time Will You Need?
This easy meal takes about 30 minutes of preparation and cooking time altogether, plus any extra time for marinating the chicken. Plan for at least 30 minutes of marinating if you can. Overall, it’s a quick and delicious recipe that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the minced garlic, smoked paprika, cumin, oregano, chili powder (if using), salt, pepper, olive oil, and lime juice. Add the chicken thighs to the bowl and coat them well with the marinade. Cover and let it marinate for at least 30 minutes in the fridge, or up to 2 hours if you have more time to spare.
2. Cook the Tomato Rice:
While the chicken is marinating, prepare the tomato rice. In a medium saucepan over medium heat, add olive oil. Once hot, add the chopped onion and minced garlic, sautéing until they’re fragrant and the onion is translucent (about 2-3 minutes). Stir in the rice and cook for an additional 1-2 minutes until the rice is slightly toasted. Next, add your tomato sauce and chicken broth to the saucepan. Season with salt to taste, stir everything well, and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender. Fluff the rice with a fork once it’s done.
3. Cook the Chicken:
In a grill pan or skillet over medium-high heat, add the marinated chicken thighs. Cook for about 5-7 minutes on each side, until they are nicely charred and cooked through (the internal temperature should reach 165°F/75°C). Once done, take the chicken off the heat and let it rest for about 5 minutes before slicing it into pieces.
4. Sauté the Zucchini:
While the chicken is cooking, you can prepare the sautéed zucchini. In another skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for about 30 seconds until it’s nice and fragrant. Next, add the sliced zucchini, season with salt and pepper, and sauté for about 4-5 minutes until the zucchini is tender yet still slightly crisp. Remove the skillet from heat and drizzle the fresh lemon juice over the zucchini, tossing gently to combine.
5. Assemble and Serve:
To serve, place sliced asado chicken on each plate alongside the sautéed lemon zucchini. Add a generous portion of tomato rice to complete the meal. Enjoy this delightful and colorful dish!
This combination balances smoky, spicy chicken with bright, fresh zucchini and warmly spiced tomato rice, making it a perfect, flavorful choice for an easy weeknight dinner!
FAQ for Easy Asado Chicken with Sautéed Lemon Zucchini
Can I Use Skin-On Chicken Thighs Instead?
Yes, you can! Skin-on thighs will give you an extra crispy texture. Just be sure to adjust the cooking time. Cook them a little longer to ensure the skin gets crispy and the chicken is cooked through.
What Can I Substitute for Zucchini?
If you’re out of zucchini, you can use other vegetables like asparagus, bell peppers, or even green beans. Just adjust the cooking time slightly based on the vegetable’s tenderness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop. You may need to add a splash of water to the rice to keep it moist!
Is There a Different Way to Cook the Chicken?
Absolutely! If you don’t have a grill pan, you can bake the marinated chicken thighs in the oven at 400°F (200°C) for about 20-25 minutes, or until cooked through. You can also fire up the grill for delicious, smoky flavor!
