Grilled Asparagus Chicken Calabrian (Printable)
Tender grilled chicken and charred asparagus with a spicy Calabrian chili sauce—bold Italian flavors in 40 minutes.
# What You'll 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 Steps:
01 - Whisk together olive oil, lemon juice, minced garlic, dried 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 an outdoor 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 let rest for 5 minutes.
06 - Grill asparagus for 2 to 3 minutes, turning occasionally, until slightly charred and just tender. Remove from grill and set aside.
07 - In a small bowl, combine Calabrian chili paste, olive oil, white wine vinegar, honey, minced shallot, chopped parsley, lemon zest, and a pinch of salt. 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.
# Expert Advice:
01 -
- That Calabrian chili sauce hits a sweet spot between fruity heat and tangy brightness that makes everything it touches more interesting.
- The whole thing comes together in forty minutes, most of which is just waiting for the grill to do its work.
02 -
- Do not skip the resting step for the chicken, cutting into it immediately lets all those juices run out onto the board instead of staying inside where they belong.
- The Calabrian chili sauce tastes even better if you make it an hour ahead and let the shallot and parsley soak in the oil and vinegar while you handle everything else.
03 -
- Oil your grill grates with a folded paper towel dipped in oil and grabbed with tongs right before the chicken goes on, this prevents sticking better than oiling the meat itself.
- Let the chicken breasts come to room temperature for fifteen minutes before grilling so they cook evenly from edge to center instead of cold in the middle.