Grilled Asparagus Chicken Calabrian Chili (Printable)
Tender grilled chicken and charred asparagus finished with a bold, spicy Calabrian chili sauce.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 1 lb fresh asparagus, trimmed
→ Marinade
03 - 2 tablespoons olive oil
04 - 1 tablespoon fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste
→ Calabrian Chili Sauce
08 - 3 tablespoons Calabrian chili paste
09 - 2 tablespoons olive oil
10 - 1 tablespoon white wine vinegar
11 - 1 teaspoon honey
12 - 1 small shallot, finely minced
13 - 2 tablespoons fresh flat-leaf parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste
# How To Make:
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 a resealable plastic bag. Pour the marinade over the chicken, turning each breast to coat evenly. Refrigerate for at least 15 minutes, or 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, a pinch of salt, and a crack of 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 slicing.
06 - Place the asparagus directly on the grill. Cook for 2 to 3 minutes, turning occasionally with tongs, until slightly charred and tender-crisp. Remove and set aside.
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. Adjust the heat level as desired.
08 - Arrange the rested chicken and grilled 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 here.
- It looks like you spent all day cooking, but the grill does most of the heavy lifting in under half an hour.
- Gluten free and low carb without feeling like you are missing out on anything, which is rare and worth holding onto.
02 -
- Do not skip the resting step for the chicken, because slicing immediately lets all the moisture escape and you end up with dry meat no matter how perfectly you grilled it.
- Calabrian chili paste brands vary wildly in heat, so taste yours before adding the full amount and adjust if it is particularly fierce.
- The sauce is best made fresh but can sit in the fridge for up to three days, during which the flavors actually deepen and meld beautifully.
03 -
- Oil your grill grates with a folded paper towel dipped in oil and grabbed with tongs right before the chicken goes on, because nothing ruins a beautiful meal faster than chicken that tears when you try to flip it.
- Make a double batch of the Calabrian chili sauce and keep it in a jar in the fridge, because it elevates everything from roasted vegetables to grain bowls to a simple piece of fish.