This Easy Asado Chicken is a tasty and simple dish, bursting with flavors from garlic, cumin, and citrus. Paired with sautéed lemon zucchini, it’s a colorful meal that’s sure to please!
Honestly, the chicken is so juicy you might want to keep it all for yourself. And let’s not forget about the zucchini; it’s lemony goodness on a plate! I love serving it with some rice for a complete dinner.
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for their juicy flavor, but you could also use chicken breasts or drumsticks. Just adjust the cooking time accordingly, as breasts cook faster than thighs.
Spices: Cumin and smoked paprika add a wonderful depth. If you don’t have smoked paprika, regular paprika works too. For a different twist, try adding a sprinkle of cayenne for heat instead of the chili powder.
Garlic: Fresh garlic is best for this dish as it gives a punch of flavor. In a pinch, garlic powder can be used, though fresh garlic is more robust.
Zucchini: If zucchini isn’t available, yellow squash can replace it easily. You could also mix in some bell peppers or asparagus for added color and crunch.
How Do You Get the Chicken Skin Crispy?
Getting that skin perfectly crispy is key to achieving great flavor! Start by patting the chicken dry with paper towels; moisture is the enemy of crispiness. Here’s how to do it:
- Heat your skillet over medium-high heat and add enough oil to coat the bottom.
- Place chicken skin-side down without overcrowding the pan. Press slightly to ensure good contact with the skillet.
- Let it cook undisturbed for about 6-8 minutes until the skin is golden brown. Don’t rush the process!
Once flipped, let the other side cook for fewer minutes. This method gives you beautifully crispy chicken.
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini is easy, but there’s a trick to keep it tender-crisp! Here’s how to do it perfectly:
- Heat the pan over medium heat with olive oil or butter.
- Add minced garlic first; it’ll infuse the background flavor. Just be careful not to burn it!
- Once garlic is fragrant, add the sliced zucchini.
- Season lightly and stir-fry for about 5-7 minutes until slightly tender; avoid overcooking to keep that crunch.
Finishing with lemon juice and zest adds brightness!
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 1/4 cup chicken broth or water
- Fresh cilantro or parsley for garnish (optional)
For the Sauteed Lemon Zucchini:
- 2 medium zucchinis, sliced into half-moons or rounds
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare and around 30 minutes to cook, giving a total of about 40 minutes to serve up a delicious meal. It’s a quick dinner option that’s loaded with flavor!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps achieve crispy skin. Season both sides of the chicken generously with salt, pepper, cumin, smoked paprika, oregano, and chili powder if you like it spicy.
Next, in a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Carefully add the chicken thighs, skin side down. Let them cook undisturbed for about 6-8 minutes until the skin becomes crisp and beautifully golden brown. Then, flip the chicken and cook the other side for about 4-5 minutes.
2. Add Aromatics and Simmer:
Now it’s time to infuse some flavor! Add the minced garlic to the pan and sauté it for about 30 seconds until it’s fragrant but not burnt. Pour in the lemon juice and chicken broth (or water) to deglaze the pan slightly, scraping up any delicious bits stuck to the bottom. Reduce the heat to medium-low, cover the pan, and let the chicken simmer for about 15 minutes, or until it reaches an internal temperature of 165°F (74°C).
3. Prepare the Sauteed Lemon Zucchini:
While the chicken simmers, grab another skillet and heat 1 tablespoon of olive oil or butter over medium heat. Add the minced garlic and sauté for about 30 seconds. Then, add the sliced zucchini to the pan. Season with salt and pepper, and stir-fry the zucchini for about 5-7 minutes until it’s tender but still retains a bit of crunch. Stir in the lemon juice and zest, cooking for another minute before removing from heat.
4. Finish and Serve:
Once the chicken is cooked, remove the lid and increase the heat slightly to reduce any remaining liquid in the pan for a minute or two. Garnish your chicken with fresh cilantro or parsley for added color and flavor. Plate the chicken alongside the sautéed lemon zucchini and serve warm. Enjoy every bite of this flavorful dish!
Frequently Asked Questions (FAQ)
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work just fine. You’ll want to reduce the cooking time slightly, cooking them for about 6-8 minutes on each side, or until they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Zucchini?
If zucchini isn’t available, feel free to use yellow squash or even bell peppers for a different flavor profile. Just remember that these might cook slightly faster, so keep an eye on them while sautéing!
Can I Marinate the Chicken Ahead of Time?
Yes! Marinating the chicken in the spices and lemon juice for a few hours or overnight will enhance the flavor significantly. Just remember to bring it to room temperature for about 30 minutes before cooking for even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The zucchini may lose some crispness, but it will still taste delicious!
