This Easy Asado Chicken is packed with flavor! Marinated in yummy spices, it’s perfectly grilled or baked until juicy. Pair it with sautéed lemon zucchini for a fresh twist!
I can’t resist that tangy lemon taste with the zucchini—it’s like a perfect dance on your plate! Try it with rice for a meal that’s colorful and full of sunshine. 🌞
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe as they cook quickly. You can substitute with thighs for more flavor, or even use tofu for a plant-based option.
Smoked Paprika: This gives the chicken its distinctive flavor. If you don’t have it, try regular paprika or even a bit of cayenne for a kick, but use less to avoid too much heat!
Zucchini: Fresh zucchini shines here. If zucchini is out of season, yellow squash works well too! You could also use bell peppers or asparagus for another nice touch.
Garlic: Fresh is best for that strong flavor. If you don’t have fresh garlic, use garlic powder (1/8 teaspoon per clove) but add it during cooking for better distribution.
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is key for infusing flavor and ensuring it’s juicy. Here’s how to do it right:
- Mix olive oil, minced garlic, spices, and seasoning in a bowl until smooth.
- Ensure the chicken is well-coated by using your hands to rub the marinade into the meat.
- For best results, marinate in the refrigerator. Longer is better! Aim for at least 30 minutes, but 4 hours or even overnight is perfect if you can plan ahead.
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini is quick and easy, but the key is to keep it tender, not mushy:
- Start with a hot skillet for a nice sear.
- Use enough oil to coat the pan but don’t overdo it.
- Add sliced garlic first to flavor the oil, then add zucchini. Cook just until tender, about 5-7 minutes.
- Don’t overcrowd the pan; it can steam rather than sauté. Cook in batches if needed.
With these tips and insights, you’ll have flavorful asado chicken and delicious sautéed zucchini in no time! Enjoy your cooking adventure!
Easy Asado Chicken with Sauteed Lemon Zucchini
Ingredients:
For the Asado Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional for heat)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley or cilantro, finely chopped (for garnish)
For the Sauteed Lemon Zucchini:
- 2 medium zucchinis, sliced into half-moons or chunks
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- Zest and juice of 1 lemon
- 1 tablespoon fresh parsley or cilantro, chopped
- Lemon slices, for garnish
Time Needed:
This recipe will take about 40 minutes from start to finish. For prep, give yourself about 10 minutes to marinate the chicken. Cooking the chicken and zucchini will take another 20 minutes, and then you can serve right after that!
Instructions:
1. Prepare the Chicken Marinade:
In a medium bowl, mix together the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili flakes, salt, and pepper until everything is well combined. This will create a flavorful marinade for the chicken!
2. Marinate the Chicken:
Take the chicken breasts and place them in a shallow dish or a ziplock bag. Pour the marinade over the chicken, ensuring each piece is coated. Seal or cover, then let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
3. Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 5-7 minutes on each side. You’ll want them to be fully cooked (they should reach an internal temperature of 165°F or 74°C) and beautifully browned. Once done, remove the chicken from the pan and let it rest for a few minutes, then slice it up!
4. Prepare the Zucchini:
While the chicken is cooking, grab another skillet and heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until you can smell it! This sets a flavorful base for the zucchini.
5. Sauté the Zucchini:
Next, toss the sliced zucchini into the pan. Season them with salt, pepper, and the optional red pepper flakes. Stir occasionally and cook for about 5-7 minutes until the zucchini is tender and slightly browned. Don’t overcook them; they should stay vibrant and slightly crisp!
6. Add Lemon:
Once the zucchini is cooked, remove the pan from the heat. Stir in the lemon zest, lemon juice, and chopped parsley. Mix well and taste, adjusting seasoning if needed.
7. Assemble the Dish:
On a plate, arrange the sliced asado chicken beside the sautéed lemon zucchini. Add a sprinkle of fresh parsley and garnish with lemon slices for a beautiful finish!
8. Serve:
Dig in while it’s warm! This dish makes a light and delicious meal just on its own, but feel free to serve it alongside some rice or fresh crusty bread to soak up all the fantastic flavors!
This recipe beautifully blends the smoky, savory flavors of the chicken with the bright and zesty notes of the lemony zucchini, creating a delightful meal you and your guests will love!
FAQ
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add even more flavor and juiciness to the dish. Just adjust the cooking time slightly as thighs may take a bit longer to cook through than breasts.
What Can I Use Instead of Zucchini?
If zucchini isn’t available, try using yellow squash, bell peppers, or even asparagus. Each will bring a different flavor and texture but will still pair beautifully with the chicken!
How Do I Store Leftovers?
Store any leftover chicken and zucchini separately in airtight containers in the fridge. The chicken will last up to 3 days, while the zucchini is best enjoyed within 2 days for optimal flavor and texture. Reheat in a skillet over low heat or in the microwave.
Can I Marinate the Chicken Overnight?
Yes, marinating the chicken overnight is a great idea! It will deepen the flavors even more. Just remember to cover it well in the refrigerator. If marinating for a long time, make sure not to add salt until you’re ready to cook to prevent the meat from becoming too dry.
