Grilled Asparagus Chicken Calabrian (Print Version)

Tender grilled chicken and charred asparagus drizzled with a spicy Calabrian chili sauce for a bold, satisfying meal.

# 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

# Directions:

01 - In a small bowl, whisk together the 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 piece to coat evenly. Allow to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more pronounced flavor.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
04 - Toss the trimmed asparagus with a light drizzle of olive oil, salt, and black pepper until evenly coated.
05 - Place the marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until golden grill marks appear and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before serving.
06 - Place the seasoned asparagus on the grill. Cook for 2 to 3 minutes, turning occasionally, until the spears are lightly charred and just tender.
07 - While the chicken rests, combine the Calabrian chili paste, olive oil, white wine vinegar, honey, minced shallot, chopped parsley, lemon zest, and a pinch of salt in a small bowl. Stir until smooth and adjust seasoning to taste.
08 - Arrange the grilled chicken breasts and asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and serve immediately.

# Expert Tips:

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 hours but the whole thing comes together in forty minutes flat.
  • The char on the asparagus paired with that tangy, spicy drizzle is genuinely restaurant quality.
02 -
  • Do not skip the resting time for the chicken because cutting too early sends all the juices running onto the plate instead of staying in the meat.
  • Taste the Calabrian chili sauce before serving because chili pastes vary wildly in heat level and you may need more honey or vinegar to balance it.
03 -
  • Add a pinch of red pepper flakes to the sauce if you want to push the heat even further into territory that makes your nose run.
  • Make double the sauce and keep the extra in a jar in the fridge because it lasts a week and improves everything it touches.

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