This Juicy Asado Chicken is bursting with great flavors and has a lovely golden skin. Paired with sautéed lemon zucchini, it’s a delicious meal that’s easy to enjoy!
I love how the grilled chicken stays so tender, and the zucchini adds a fresh twist with its zesty kick. Perfect for a fun family dinner or a cozy night in! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect here for their flavor and tenderness. If you prefer, you can substitute with chicken breasts, but adjust cooking time since they can dry out quicker.
Garlic: Fresh garlic really brings out the best taste. If you’re out, garlic powder (about ½ teaspoon per clove) can work in a pinch, but fresh is always best!
Spices: Smoked paprika adds depth, but feel free to swap in regular paprika if you don’t have it. Ground coriander could also complement these flavors nicely.
Zucchini: While zucchini is great, you can use yellow squash or even bell peppers for a different twist. Both will absorb the lemony flavor beautifully!
Lemon: Fresh lemon juice is ideal, but bottled juice in small amounts can suffice. For added flavor, try using lime instead of lemon!
How Do I Ensure My Chicken is Juicy and Flavorful?
Getting juicy chicken can be a challenge, but here are some proven tips:
- Always marinate the chicken! This helps the flavors penetrate deeply. Even a short 30 minutes makes a difference.
- Patting the chicken dry helps achieve that crispy skin. Moisture is not your friend when aiming for golden-brown skin.
- Cook skin-side down first. This allows the fat to render out, creating a natural basting effect that helps keep the chicken moist.
- Use a meat thermometer to check doneness — 165°F (74°C) is the goal. This way, you avoid overcooking and drying it out.
With these simple tips and ingredient insights, you can create a delicious and delightful meal with ease!
Juicy Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp vegetable oil or olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp soy sauce
- 1 tbsp vinegar (white or apple cider)
- Salt and freshly ground black pepper, to taste
For the Sautéed Lemon Zucchini:
- 2 medium zucchinis, sliced into half-moons
- 2 tbsp butter
- 1 lemon (zested and juiced)
- 1/4 cup fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 30 minutes to cook. You will need to let the chicken marinate for at least 30 minutes, but leaving it for up to 2 hours will enhance the flavor. Overall, expect to spend around 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Marinade:
In a small bowl, mix together the minced garlic, smoked paprika, ground cumin, dried oregano, soy sauce, vinegar, salt, and pepper. This flavorful marinade will make your chicken delicious!
2. Marinate the Chicken:
Pat the chicken thighs dry with paper towels. Rub the marinade all over the chicken, making sure to get it under the skin for extra flavor. Cover and let it marinate for at least 30 minutes or up to 2 hours in the fridge. Trust me, it’s worth the wait!
3. Sear the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Once it’s hot, add the marinated chicken skin-side down. Cook for about 6-7 minutes without flipping it, allowing the skin to get crispy and golden.
4. Finish Cooking the Chicken:
Flip the chicken and reduce the heat to medium. Cover the skillet and cook for another 15-20 minutes until the chicken is cooked through and juicy. You can check it’s ready by using a meat thermometer; it should reach an internal temperature of 165°F (74°C).
5. Sauté the Zucchini:
While the chicken is cooking, melt the butter in another skillet over medium heat. Add the sliced zucchini and sauté for 4-5 minutes, stirring occasionally, until it’s tender but still crisp. This will add a nice crunch to your dish!
6. Add Zesty Flavor to the Zucchini:
Once the zucchini is cooked, add the lemon zest and juice to it, seasoning with salt and pepper to taste. Toss everything together to mix the flavors well. Then remove from heat.
7. Serve and Enjoy:
Plate the juicy asado chicken next to the sautéed lemon zucchini. If you want to give it a fresh finish, sprinkle with chopped parsley. Enjoy your flavorful, juicy chicken and zesty veggie side!
Bon appétit! 🍽️
FAQ
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work well in this recipe. Just reduce the cooking time slightly, cooking for about 15 minutes total, checking for doneness with a meat thermometer.
Can I Marinate the Chicken Overnight?
Yes, marinating overnight can enhance the flavors even more! Just make sure to keep the marinated chicken covered in the fridge. It’s a great way to save time on a busy cooking day!
What If I Don’t Have Zucchini?
No worries! You can substitute zucchini with other vegetables like yellow squash, bell peppers, or green beans. Just adjust the cooking time based on the vegetable you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove to maintain the chicken’s juiciness and the zucchini’s texture.
