Easy Asado Chicken with Sautéed Lemon Zucchini

Key Ingredients & Substitutions

Chicken Thighs: Boneless, skinless thighs are juicy and full of flavor. If you prefer, you can use chicken breasts, but you might want to cook them a little less time to avoid drying out.

Smoked Paprika: This gives the chicken a warm, smoky flavor. If you don’t have it, regular paprika will work too—just note you’ll miss some of that smokiness.

Zucchini: Fresh zucchinis are perfect for this dish. You can swap in yellow squash if that’s what you have on hand for a similar result.

Tomato Sauce: It’s totally optional for the rice, but it brings great color and taste. Feel free to use salsa or even a vegetable broth for a lighter flavor.

How Do I Get My Chicken Perfectly Cooked?

Cooking chicken thighs can be simple, but it’s key to ensure they’re juicy and not overcooked. Here’s how to make sure they turn out just right:

• Always start with a hot skillet! This helps sear the outside and lock in moisture.
• Let the chicken sear without moving it for about 5-7 minutes. This gives it a nice golden crust.
• Flip the chicken and cook for another 5-7 minutes on the other side. Use a meat thermometer if you’re unsure; 165°F (74°C) is the safe zone for chicken!

By following these simple steps, you’ll have tender, juicy chicken every time. Pair it with those bright zucchini and rice for a delightful meal!

Easy Asado Chicken with Sautéed Lemon Zucchini

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil, divided
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

For the Lemon Zucchini:

• 2 medium zucchinis, sliced into half-moons
• 1 lemon (zest and juice)
• 2 cloves garlic, minced

For Optional Rice:

• 1 cup tomato sauce
• 1 cup white rice
• 2 cups water or chicken broth (for cooking rice)

How Much Time Will You Need?

This delicious dish takes about 15 minutes to prepare and about 30 minutes to cook, for a total of around 45 minutes. Perfect for a quick weeknight dinner or a leisurely weekend meal!

Step-by-Step Instructions:

1. Prepare the Chicken Marinade:

In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, salt, and black pepper. This spice blend will give the chicken a fantastic flavor!

2. Season the Chicken:

Pat the chicken thighs dry with a paper towel. Rub both sides of the chicken thighs with 1 tablespoon of olive oil, then coat the chicken evenly with the spice mixture. Let it sit for 10-15 minutes to absorb those yummy flavors.

3. Cook the Rice (Optional):

If you want to include rice, rinse 1 cup of white rice under cold water until the water runs clear. In a pot, combine the rice, 2 cups of water or chicken broth, and tomato sauce for a lovely color and flavor. Bring it to a boil, cover, and reduce to a simmer for 15-20 minutes until the rice is fluffy and the liquid is absorbed.

4. Cook the Chicken:

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Once the oil is hot, add the chicken thighs side down. Let them cook for about 5-7 minutes without moving them to get a nice sear. Flip the chicken thighs and cook for another 5-7 minutes until they’re fully cooked through and nicely browned. The internal temperature should reach 165°F (74°C).

5. Prepare the Sautéed Lemon Zucchini:

After you’ve cooked the chicken, remove it from the skillet and add the sliced zucchini and minced garlic to the same skillet. Sauté for about 3-4 minutes, stirring occasionally until the zucchini is tender but still slightly crisp. This will pick up some flavor from the chicken too!

6. Add Lemon Flavor:

Remove the skillet from heat. Add the lemon zest and squeeze the lemon juice over the sautéed zucchini. Toss everything together and season with a bit of salt and pepper to taste.

7. Slice and Serve:

Slice the cooked asado chicken thighs and serve them with the sautéed lemon zucchini on the side, along with a generous portion of tomato-infused rice (if you made it). It’s a vibrant and delicious plate!

8. Optional Garnish:

If you like, garnish your dish with some fresh herbs like chopped parsley or cilantro for an extra pop of color and flavor.

Enjoy your flavorful Easy Asado Chicken paired with the bright and fresh sautéed lemon zucchini and tomato rice! 🍽️

FAQs for Easy Asado Chicken with Sautéed Lemon Zucchini

Can I Substitute Bone-in Chicken for Boneless Thighs?

Absolutely! If you prefer bone-in chicken, just keep in mind that it will take longer to cook. Aim for an internal temperature of 165°F (74°C), and adjust your cooking time accordingly—about 10-15 minutes longer should do the trick.

What Can I Use Instead of Zucchini?

If zucchini isn’t available, you can substitute it with yellow squash, bell peppers, or even asparagus. Just adjust the cooking time slightly for different vegetables, as they may cook at varying rates.

Can I Make This Recipe in Advance?

Yes! You can marinate the chicken up to 24 hours ahead and store it in the fridge. The sautéed zucchini can also be prepared a few hours in advance, but it’s best to sauté it fresh to retain its crispness.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or over low heat in a skillet to retain moisture and flavor.