Grilled Asparagus Chicken Calabrian (Printable version)
Tender grilled chicken with charred asparagus and a spicy Calabrian chili sauce—bold Italian flavors in under 40 minutes.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 lb fresh asparagus, 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:
01 - In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
02 - Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning each breast to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
04 - Toss the trimmed asparagus with a light drizzle of olive oil, salt, and pepper. Arrange in a single layer for even grilling.
05 - Place the marinated chicken breasts onto the hot grill. Cook 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 slicing.
06 - Place the seasoned asparagus directly on the grill. Cook for 2 to 3 minutes, turning occasionally with tongs, until slightly charred and tender-crisp. Remove from the grill and set aside.
07 - While the chicken rests, combine Calabrian chili paste, 2 tbsp olive oil, white wine vinegar, honey, minced shallot, chopped parsley, lemon zest, and a pinch of salt in a small bowl. Stir thoroughly and adjust seasoning to taste.
08 - Arrange the rested chicken breasts alongside the charred asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and serve immediately.
# Expert Advice:
01 -
- The Calabrian chili sauce is the kind of condiment you will start putting on everything from eggs to sandwiches once you taste it.
- It looks like you spent all day cooking but the whole thing comes together in forty minutes flat.
- That char on the asparagus paired with the spicy tangy sauce makes people think you trained in a restaurant kitchen.
02 -
- Under seasoned chicken is the most common mistake with this recipe so salt more aggressively than you think you need before marinating.
- Letting the chicken rest after grilling is non negotiable because cutting too early lets all the juices run out onto the plate.
03 -
- Press a thumb into the thickest part of the chicken breast and if it springs back firmly it is done but if it stays depressed it needs another minute on the grill.
- Make double the chili sauce and keep a jar in the fridge because it transforms scrambled eggs, roasted potatoes, and even plain rice into something extraordinary.