This Easy Asado Chicken is flavorful and super simple to make! It’s marinated to perfection, giving it a delightful taste that pairs wonderfully with sautéed lemon zucchini.
Honestly, this dish makes me feel like a chef! The tangy zucchini adds a bright touch. I could eat it for dinner every night and not get tired of it. 🍋🥒
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful. If you prefer, you can use chicken breasts; just note that they may cook faster and require careful monitoring to avoid drying out.
Garlic: Fresh garlic adds pungency and depth of flavor. If you don’t have fresh garlic, garlic powder works as an alternative—use about 1/4 teaspoon for each clove.
Soy Sauce: It brings umami and saltiness to the chicken. For a gluten-free option, use tamari or coconut aminos. I love low-sodium soy sauce to control the saltiness.
Smoked Paprika: This ingredient gives a lovely smoky flavor. If it’s unavailable, you can substitute it with regular paprika combined with a pinch of chili powder for some heat.
Zucchini: Fresh zucchini adds a nice crunch and absorbs the lemon flavor. If you’re out of zucchini, yellow squash or bell peppers could work as well!
How Do I Get My Chicken Cooked Perfectly?
Cooking chicken thighs perfectly can be tricky, but here’s a simple guide to help you achieve juicy, well-cooked meat:
- Ensure your skillet or grill pan is preheated before adding the chicken. This helps get a nice sear, locking in moisture.
- Cook for about 6-7 minutes on each side. Avoid flipping too often to allow it to develop a good char.
- To check doneness, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have one, make sure the juices run clear when you cut into it.
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For The Asado Chicken:
- 4 boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp vinegar (apple cider or white)
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp dried oregano
For The Sauteed Lemon Zucchini:
- 2 medium zucchinis, cut into half-moons or chunks
- 1 tbsp olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
For The Mexican Red Rice:
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 tbsp tomato sauce or pureed tomatoes
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tbsp vegetable oil
- Salt to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and around 30 minutes of cooking time. If you can marinate the chicken for 1-2 hours, that’s even better! Total time including marination is about 1-2 hours, mostly hands-off while the flavors develop.
Step-by-Step Instructions:
1. Marinate Chicken:
In a bowl, whisk together the minced garlic, olive oil, soy sauce, vinegar, smoked paprika, ground black pepper, salt, and oregano. Add the chicken thighs and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, but if you can, let it sit for 1-2 hours for more flavor.
2. Prepare Mexican Red Rice:
Heat the vegetable oil in a medium-sized pot over medium heat. Add the rice and sauté it for about 2 minutes until lightly toasted. Stir in the chopped onion and minced garlic, cooking for an additional minute. Add the tomato sauce and stir until the rice is well coated. Then pour in the chicken broth and add a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. Once done, remove from heat and let it sit covered while you cook the chicken and zucchini.
3. Cook Asado Chicken:
In a grill pan or skillet, heat over medium-high heat. Add the marinated chicken thighs to the pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the edges are nicely charred. Once done, remove from the pan and let the chicken rest for a couple of minutes before slicing it into strips.
4. Sauté Lemon Zucchini:
In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and season with salt and pepper. Sauté the zucchini for about 5-7 minutes or until it is tender and slightly browned. Remove from heat and squeeze fresh lemon juice over the cooked zucchini, tossing gently to combine.
5. Serve:
To serve, plate slices of asado chicken alongside the sautéed lemon zucchini and a generous scoop of Mexican red rice. Enjoy your warm, flavorful meal!
This recipe combines tender, smoky chicken with bright, zesty zucchini and comforting tomato-infused rice—a delicious and hearty meal for any night of the week!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs! Just note that they may cook faster, so be sure to check for doneness at around 5-6 minutes per side, aiming for an internal temperature of 165°F (75°C).
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to separate the zucchini to keep it from getting soggy. Reheat gently in the microwave or on the stove until warmed through.
Can I Prepare This Meal Ahead of Time?
Absolutely! You can marinate the chicken and prepare the rice a day in advance. Just reheat the rice in a pot with a splash of water and sauté the zucchini fresh right before serving for the best texture and flavor.
What If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, you can use regular paprika combined with a pinch of chili powder for some heat or a little bit of cumin for a smoky flavor. Adjust to taste!
