This Easy Asado Chicken is bursting with flavors! The chicken is juicy, seasoned perfectly, and pairs wonderfully with lemony zucchini sauté that adds a fresh twist.
You’ll love how simple this dish is to make. I often whip this up for dinner when I want something tasty without spending all day in the kitchen. Plus, it’s a fun way to get those veggies in! 🥒✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give this dish flavor and moisture. If you prefer, you can use boneless chicken breasts, but they tend to dry out more easily. Dark meat is always juicier!
Smoked Paprika: This key ingredient adds a lovely smoky flavor. If it’s unavailable, regular paprika mixed with a bit of cayenne pepper can work, but it won’t have the same depth. I also love adding a pinch of smoked salt for extra smokiness.
Zucchini: Fresh zucchini is perfect for this recipe, giving a nice crunch. If you don’t have zucchini, consider using yellow squash or bell peppers for the sauté—they both bring a different but delicious flavor.
Lemon: The zest and juice of the lemon brighten up the dish. If you’re out of lemons, a splash of vinegar can add acidity as a substitute, although you might miss the fresh zing!
How to Ensure Perfectly Crispy Chicken Skin?
Getting crispy skin on your chicken thighs is all about technique. First, dry the chicken well with paper towels to remove moisture, which can cause steaming instead of crisping. Here’s how to get it right:
- Heat your skillet to medium-high; make sure it’s hot before adding chicken.
- Add a little oil only if the chicken skin isn’t very fatty. Place the chicken skin-side down and resist the urge to flip it too soon—let it sear for about 7-8 minutes.
- Once the skin is golden brown and releases easily from the pan, flip it and cook until fully done.
This technique takes a bit more time but guarantees that crispy texture you want!
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder or cayenne pepper (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon white vinegar or red wine vinegar
- 2 cloves garlic, minced
- Juice of 1 lime
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, sliced into half-moons or rounds
- 1 tablespoon olive oil
- 1 lemon (zest and juice)
- 1 small shallot or 1/4 onion, thinly sliced
- 1 teaspoon fresh thyme or oregano (optional)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, along with an additional 20-30 minutes of cooking time. If you can marinate the chicken for a few hours, that will deepen the flavors, but it’s not necessary. All in all, you can have a delightful meal ready in about 40-50 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken Marinade:
In a bowl, mix together olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder (if you want a little heat), salt, pepper, minced garlic, vinegar, and lime juice. Stir it well until everything is blended together nicely!
2. Marinate the Chicken:
Take the chicken thighs and pat them dry with paper towels. This helps with getting that crispy skin later! Now, rub the marinade all over the chicken, ensuring it’s well coated. Cover the chicken and let it sit at room temperature for about 20-30 minutes, or pop it in the fridge for up to 4 hours if you want more flavor.
3. Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. If your pan needs it, add a touch of oil. Now, place the chicken thighs skin-side down in the pan. Let them cook for about 7-8 minutes until the skin gets crispy and golden brown. Flip the chicken and cook the other side for another 6-8 minutes until the internal temperature is 165°F (74°C) and the juices run clear. Once done, remove the chicken from the pan and let it rest for 5 minutes.
4. Prepare the Lemon Zucchini Sauté:
While the chicken is cooking or resting, use another pan to heat olive oil over medium heat. Throw in the sliced shallot or onion and sauté until it becomes translucent, which should take about 2 minutes.
5. Cook the Zucchini:
Add the zucchini slices to the pan with the shallot or onion. Season everything with salt, pepper, and thyme (if you’re using it). Stir occasionally and cook until the zucchini is tender and has a slight caramelization, about 5-7 minutes. Yum!
6. Add Lemon:
Now, stir in the lemon zest and juice to the zucchini. Give it all a good mix and cook for another minute, but be careful not to overcook the zucchini, so it stays a little crisp.
7. Serve:
Now it’s time to plate up! Place the asado chicken on a plate and add a generous scoop of your lemon zucchini sauté right next to it. For a lovely finish, garnish with some fresh chopped parsley. Enjoy your meal!
Enjoy your flavorful, easy-to-make Asado Chicken with fresh and zesty Lemon Zucchini Sauté!
FAQ for Easy Asado Chicken with Lemon Zucchini Sauté
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Yes, you can! Boneless chicken thighs will cook faster and are easier to eat, but they might lack some of the rich flavor that bone-in thighs provide. If you use boneless, reduce the cooking time by about 5 minutes per side.
What Can I Use if I Don’t Have Smoked Paprika?
If you’re out of smoked paprika, you can substitute it with regular paprika mixed with a pinch of cayenne pepper for a touch of heat. Alternatively, try a bit of regular paprika combined with some liquid smoke if you have it, but remember to use it sparingly since it can be quite potent!
Can I Prepare the Zucchini Ahead of Time?
Yes, you certainly can! You can slice the zucchini and store it in an airtight container in the refrigerator for up to 24 hours before cooking. Just be sure to keep it dry to prevent it from getting soggy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the microwave or on the stovetop, making sure to heat it until the chicken is warmed through but the zucchini stays crisp. Enjoy your leftovers!
