This Easy Asado Chicken is bursting with flavors, thanks to its marinated spices and juicy chicken. The added sautéed lemon zucchini gives it a fresh and tangy twist!
You’ll love how simple it is to make! I find it perfect for weeknight dinners—just toss everything together, and let the oven do the work. Your taste buds will thank you! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs provide the best flavor and moisture, but you could use breasts instead if preferred. Just adjust the cooking time, as breasts cook faster.
Smoked Paprika: This spice gives a nice smoky flavor. If you don’t have it, regular paprika will work, but you might miss out on that richness. Chili powder can also add a kick!
Zucchini: Fresh zucchinis are great, but squash or even asparagus can be substituted. Just adjust cooking time based on the vegetable’s tenderness.
Rice: Long-grain white rice is standard, but feel free to swap in brown rice for more fiber or even quinoa for a gluten-free option.
How Do I Achieve Perfectly Juicy Chicken?
Cooking chicken so it’s juicy instead of dry can be tricky. The key is marination and managing heat. Here are the steps:
- Marinate the chicken for at least 30 minutes for flavor and moisture.
- Sear the chicken skin-side down to create a crispy exterior, then flip before baking.
- Bake at 400°F (200°C) until the internal temperature reaches 165°F (74°C), at which point it’s safe and juicy.
Letting it rest for a few minutes before slicing helps lock in the juices, making every bite delicious!
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For the Asado Chicken:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lime or lemon
For the Sautéed Lemon Zucchini:
- 2 medium zucchinis, sliced into half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of half a lemon
- Salt and pepper to taste
- Optional: chopped fresh parsley or cilantro for garnish
For the Side:
- 1 cup long-grain white rice
- 1 ½ cups water or chicken broth
- ¼ cup tomato sauce or canned tomato puree
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- Salt to taste
How Much Time Will You Need?
You’ll need about 10-15 minutes for prep, followed by cooking times of about 20 minutes for the chicken, 15-20 minutes for the rice, and around 10 minutes for the zucchini. In total, plan for around 50-60 minutes to get this delicious meal on the table!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the olive oil, smoked paprika, ground cumin, garlic powder, chili powder, dried oregano, salt, pepper, and lime juice together. Coat the chicken thighs evenly with this seasoning mix and let them marinate for at least 30 minutes (or even up to 2 hours in the fridge for more flavor!).
2. Cook the Rice:
In a medium pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are translucent and fragrant, which should take about 3 minutes. Pour in the tomato sauce and let it cook for another 2 minutes. Add the rice to the pot, stirring to coat it with the sauce. Then, add the water (or broth) and a pinch of salt. Bring it to a boil, then lower the heat, cover, and let it simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
3. Cook the Chicken:
Preheat your oven to 400°F (200°C). Heat a skillet or an ovenproof pan on medium-high heat. Place the marinated chicken thighs in the hot pan, skin-side down, and sear them for about 4-5 minutes until the skin is nicely browned and crispy. Carefully flip the chicken and move the pan to the oven. Bake for 15-20 minutes until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C). Once done, remove from the oven and let it rest for a few minutes before slicing.
4. Prepare the Sautéed Lemon Zucchini:
While the chicken is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the zucchini slices and cook them, stirring occasionally, until they are tender and slightly golden, about 5-7 minutes. Squeeze the juice of half a lemon over the zucchini and season with salt and pepper. Toss everything well to combine. If desired, garnish with fresh parsley or cilantro for a pop of color!
5. Serve:
To plate, arrange the sliced Asado chicken alongside the sautéed lemon zucchini and the flavorful tomato rice. Dig in and enjoy this delightful and balanced meal!
FAQ for Easy Asado Chicken with Sauteed Lemon Zucchini
Can I Use Skinless Chicken Thighs?
Yes, you can use skinless chicken thighs! However, keep in mind that skin-on thighs provide extra moisture and flavor, so your chicken may come out slightly drier. Adjust cooking time as skinless thighs usually cook faster—check for doneness at around 15-18 minutes.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in the oven to retain its moisture, or use the microwave, covered, for a quick reheat. The sautéed zucchini is best enjoyed fresh but can be reheated lightly.
What Can I Substitute for Zucchini?
If you don’t have zucchini, you can use yellow squash, asparagus, or bell peppers as alternatives. You can even mix a few different veggies for variety! Just adjust cooking times based on the vegetables you’re using.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken up to 2 hours in advance or even overnight in the fridge. You can also prepare the rice ahead of time and reheat it when you’re ready to serve. The sautéed zucchini is best made fresh, but you can quickly sauté it just before serving.
