Grilled Asparagus Chicken Calabrian Chili (Printable Version)
Tender grilled chicken and charred asparagus with a bold Calabrian chili sauce—ready in 40 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 lb fresh asparagus, trimmed
→ Marinade
03 - 2 tbsp olive oil
04 - 1 tbsp lemon juice
05 - 2 cloves garlic, minced
06 - 1 tsp dried oregano
07 - Salt and black pepper, to taste
→ Calabrian Chili Sauce
08 - 3 tbsp Calabrian chili paste
09 - 2 tbsp olive oil
10 - 1 tbsp white wine vinegar
11 - 1 tsp honey
12 - 1 small shallot, finely minced
13 - 2 tbsp fresh parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste
# How To Make It:
01 - Whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper in a small bowl until well combined.
02 - Place chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
04 - Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper until evenly coated.
05 - Grill chicken breasts for 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes.
06 - Grill asparagus for 2 to 3 minutes, turning occasionally, until slightly charred and just tender.
07 - While the chicken grills, combine Calabrian chili paste, olive oil, white wine vinegar, honey, minced shallot, parsley, lemon zest, and a pinch of salt in a small bowl. Mix thoroughly and adjust seasoning to taste.
08 - Arrange grilled chicken breasts and asparagus on plates. Drizzle generously with Calabrian chili sauce and serve immediately.
# Helpful Hints:
01 -
- The Calabrian chili sauce delivers a complex heat that builds slowly and makes every bite exciting without overwhelming the palate.
- Everything cooks on one grill, so cleanup is almost nonexistent and the whole meal comes together in under an hour.
02 -
- Undercooked chicken is the fastest way to ruin this meal, so invest in an instant read thermometer and pull the meat at exactly 165 degrees Fahrenheit.
- The sauce tastes completely different after sitting for 10 minutes because the shallot softens and the flavors marry in the bowl.
03 -
- Pound the chicken to an even half inch thickness before marinating so the thickest part and the thinnest part finish cooking at the same time.
- Reserve a spoonful of the sauce and toss it with the asparagus right on the grill for an extra layer of flavor that clings to every stalk.