This easy asado chicken is packed with flavor, thanks to its tasty marinade. Pair it with a bright lemon zucchini sauté, and you’ve got a meal that looks as good as it tastes!
I love how quick this recipe is! Just marinate, grill, and sauté—you’ll have a delicious dinner with minimal fuss. Perfect for busy weeknights or impressing friends! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer, you could use chicken thighs for more moisture or even turkey breasts as an alternative.
Garlic: Fresh garlic brings great flavor, but if you’re in a pinch, garlic powder works too—just use about 1/8 teaspoon for each clove. I love fresh garlic for the aroma it adds!
Smoked Paprika: This is essential for the asado flavor. If you don’t have it, you can substitute regular paprika or add a dash of cayenne for some heat!
Zucchini: Any summer squash can work if zucchini is not available. Yellow squash is an excellent substitute, or you can mix both for a colorful sauté.
Lemon: Fresh lemon juice is key for brightness. If out of lemons, use vinegar or even lime, but the flavor will be slightly different. I find lemon gives a refreshing finish to the dish!
How Do I Marinate Chicken for Maximum Flavor?
Marinating your chicken is a great way to infuse flavor! The key is to allow it to sit in the fridge long enough for the spices to work their magic. Here’s how to do it effectively:
- Mix all marinade ingredients until well combined.
- Submerge the chicken completely in the marinade. A resealable bag works great for this.
- Let it marinate for at least 30 minutes—longer for more flavor! 1-2 hours is ideal.
- Always discard leftover marinade to avoid contamination.
Pay attention to cooking time—overcooked chicken can be dry. Use a meat thermometer for best results!
Easy Asado Chicken with Lemon Zucchini Sauté
Ingredients You’ll Need:
For the Asado Chicken:
- 2 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or red wine vinegar
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 2 tbsp fresh cilantro or parsley, chopped (for garnish)
For the Lemon Zucchini Sauté:
- 2 medium zucchinis, cut into thick half-moons or chunks
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and black pepper to taste
- 1 tbsp fresh parsley or cilantro, chopped
- Lemon slices for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus an additional 30 minutes to 2 hours for marinating. Cooking the chicken and sautéing the zucchini will take around 15-20 minutes. In total, expect about 40 minutes to 2 hours from start to finish, depending on your marinating time. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine the minced garlic, olive oil, vinegar, smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, salt, and black pepper. Whisk everything together to make a delicious marinade. Add the chicken breasts and make sure they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—up to 2 hours for even more flavor!
2. Cook the Chicken:
Once marinated, heat up a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and place it in the hot pan. Cook the chicken for about 5-7 minutes on each side or until fully cooked and the juices run clear. Make sure the internal temperature reaches 165°F (74°C). When done, transfer the chicken to a cutting board and allow it to rest for a few minutes before slicing it into strips.
3. Prepare the Zucchini:
While the chicken is resting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds until it’s fragrant—be careful not to burn it! Now, add the zucchini pieces to the skillet. Cook, stirring occasionally, for about 5-7 minutes until the zucchini is tender and slightly browned.
4. Add Lemon and Herbs:
Once the zucchini is cooked to your liking, stir in the juice and zest of the lemon, along with some salt, pepper, and the fresh herbs. Cook everything together for another minute to blend the flavors.
5. Serve:
Now it’s time to enjoy! Plate the sliced asado chicken alongside the lemon zucchini sauté. Garnish your dish with extra fresh herbs and lemon slices for a lovely presentation. Dig in and enjoy this wholesome, tasty meal!
FAQ for Easy Asado Chicken with Lemon Zucchini Sauté
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will add more moisture and flavor. Just keep in mind that cooking times may vary slightly—aim for an internal temperature of 165°F (74°C) as your guide.
What Can I Use Instead of Zucchini?
If zucchini isn’t available, yellow squash works perfectly as a substitute. You can also consider other vegetables like bell peppers or asparagus, but adjust cooking times accordingly to ensure they’re cooked through.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply use the microwave or warm them in a skillet over low heat until heated through. Adding a splash of lemon juice can revitalize the flavors!
Can I Make This Dish Gluten-Free?
Yes! This recipe is already gluten-free as it contains no wheat products. Just double-check any store-bought ingredients to ensure they are gluten-free, especially condiments like vinegar. Happy cooking!
