Grilled Asparagus Chicken Calabrian (Printer-Friendly)

Juicy grilled chicken and charred asparagus topped with a fiery Calabrian chili sauce for a bold, satisfying meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 1 lb fresh asparagus, woody ends trimmed

→ Marinade

03 - 2 tbsp olive oil
04 - 1 tbsp fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tsp dried oregano
07 - Salt and freshly ground 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 - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and a generous pinch of salt and black pepper until well combined.
02 - Place the chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, turning each piece to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for more pronounced flavor.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Toss the trimmed asparagus with a light drizzle of olive oil and season with salt and black pepper. Set aside.
05 - Remove the chicken from the marinade, allowing excess to drip off. Grill the breasts for 5 to 6 minutes per side until golden grill marks form and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before serving.
06 - Place the asparagus directly on the grill. Cook for 2 to 3 minutes, turning occasionally with tongs, until the spears are lightly charred and tender-crisp.
07 - While the chicken rests, combine the Calabrian chili paste, olive oil, white wine vinegar, honey, minced shallot, chopped parsley, and lemon zest in a small bowl. Stir until smooth and season with salt to taste.
08 - Arrange the grilled chicken breasts and charred asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and serve immediately.

# Expert Advice:

01 -
  • The sauce is the kind of thing you will want to put on everything from scrambled eggs to crusty bread by Tuesday.
  • It looks like you spent all day cooking but the whole thing comes together in under forty minutes.
  • The contrast between smoky grilled chicken and bright fiery sauce will ruin plain chicken breasts for you forever.
02 -
  • Do not skip the rest time for the chicken because cutting early releases all the moisture and leaves you with dry rubbery meat.
  • Calabrian chili paste brands vary wildly in heat so taste yours plain before deciding how much to use.
  • The sauce keeps for a week in the fridge and actually improves overnight as the shallot softens and the flavors marry.
03 -
  • Dry your chicken breasts with paper towels before marinating so the seasoning adheres instead of sliding off wet skin.
  • Make a double batch of the sauce and keep it in a jar in the fridge for emergency flavor boosts all week long.

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