This Juicy Asado Chicken is full of flavor and pairs perfectly with Lemon Zucchini Sauté. The chicken is marinated to keep it tender and tasty, while the zucchini adds a fresh crunch.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs are my favorite for their tenderness and flavor, but you can swap them for boneless thighs or chicken breasts if you prefer. Just be aware that cooking times may vary.
Garlic: Fresh garlic gives a wonderful taste, but if you’re out, use garlic powder—about 1/4 teaspoon per clove needed. It’s not the same, but it can do in a pinch.
Soy Sauce: Soy sauce brings depth. If you need a gluten-free option, try tamari instead, or use coconut aminos for a sweeter flavor without soy.
Zucchini: Zucchinis cook down nicely, but you can use yellow squash or even bell peppers for a colorful twist. They’ll both add a unique crunch.
Lemon: Fresh lemon juice and zest pep up the zucchini. If you’re in a bind, lime juice can be a suitable substitute, giving a different yet refreshing taste.
How Do I Get Juicy Chicken That’s Packed with Flavor?
The key to juicy asado chicken is in the marination process. Allowing it to sit in the marinade lets the flavors absorb deeply. Ideally, you want at least an hour, but overnight is best if you have time. This ensures it stays moist during cooking.
- For cooking, use a medium heat to avoid burning the skin while getting it crispy.
- Remember to let the chicken rest for a few minutes after cooking before cutting into it. This locks in the juices!
Lastly, if you want extra flavor, brush a little boiled reserved marinade during the last minutes of cooking to coat the chicken.
What’s the Best Way to Sauté Zucchini?
Sautéing zucchini requires a quick and controlled cooking process. This keeps it tender yet crisp. Here’s how:
- Heat the pan properly before adding oil. It should shimmer when ready.
- Don’t overcrowd the pan. Cook in batches if you have too much zucchini at once to let each piece get that nice, slight brown.
At the end, adding lemon juice and zest off the heat brightens the taste and elevates the entire dish!
Juicy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vinegar (white or apple cider)
- 1 tablespoon brown sugar or honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil or cooking oil
For the Lemon Zucchini Sauté:
- 3 medium zucchinis, sliced into half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and about 30 minutes for cooking. If you marinate the chicken for up to 24 hours, it will enhance the flavor. Overall, you’ll spend around 45 minutes getting everything ready and on the table!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the minced garlic, soy sauce, vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and pepper until well combined. Add the chicken thighs to the bowl, ensuring they are coated thoroughly in the marinade. Cover the bowl with plastic wrap or a lid and let the chicken marinate in the fridge for at least 1 hour or up to overnight for best results.
2. Cook the Chicken:
When you are ready to cook, heat the olive oil in a large skillet or grill pan over medium heat. Remove the chicken from the marinade (you can reserve the marinade for brushing later but make sure to boil it first if you do). Place the chicken thighs skin-side down in the pan and cook for about 6-8 minutes until the skin is golden and crispy. Flip the chicken and cook for another 6-8 minutes. To make sure it’s cooked through, reduce the heat to low, cover the pan, and cook for an additional 5-7 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
3. Prepare the Zucchini Sauté:
While the chicken is cooking, heat olive oil in a separate skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, add in the zucchini slices, salt, pepper, and red pepper flakes if you’re using them. Stir occasionally and cook for about 5-7 minutes until the zucchini is tender but still crisp.
4. Add Lemon Flavor:
Once the zucchini is done, take the skillet off the heat. Stir in the lemon juice and zest, mixing well to incorporate the flavors. Taste and adjust the seasoning if needed.
5. Serve:
Place the juicy asado chicken on plates and serve alongside the lemon zucchini sauté. Garnish with fresh parsley on top if desired. Enjoy your delightful meal!
Bon appétit! You’ve just made a deliciously juicy Asado Chicken paired perfectly with fresh Lemon Zucchini Sauté!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for the thighs! Just adjust the cooking time. Breasts generally cook faster, so aim for about 5-7 minutes per side, or until they reach an internal temperature of 165°F (75°C).
Can I Prep the Chicken in Advance?
Absolutely! Marinating the chicken ahead of time can enhance the flavor. You can marinate it in the fridge for up to 24 hours. Just make sure to let it sit out for about 15-20 minutes at room temperature before cooking to ensure even cooking.
How Do I Store Leftover Asado Chicken and Sauté?
Leftover chicken and zucchini sauté can be stored in airtight containers in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat, or heat in the microwave until heated through. Just add a splash of water if the zucchini seems dry!
What Other Vegetables Can I Use for the Sauté?
While zucchini is a fantastic choice, you can certainly mix it up! Consider using bell peppers, asparagus, or green beans for a different flavor and texture. Just cut them into similar-sized pieces for even cooking.
