Grilled Asparagus Chicken Calabrian Chili (Printable)

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

# 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 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:

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. 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. Lightly oil the grates to prevent sticking.
04 - Toss the trimmed asparagus with a light drizzle of olive oil, salt, and freshly ground 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 form and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.
06 - Arrange the asparagus spears across the grill grates perpendicular to the bars. Grill for 2 to 3 minutes, turning occasionally, until slightly charred and just tender-crisp.
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 charred 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 scrambled eggs to crusty bread once you taste it.
  • It looks impressive enough for dinner guests but honestly comes together with barely any fuss on a weeknight.
  • Both the chicken and asparagus cook on the same grill, meaning minimal cleanup and maximum flavor.
02 -
  • Undercooked asparagus is actually preferable to overcooked because limp, mushy spears lose the satisfying snap that makes grilled asparagus special.
  • Letting the chicken rest is not optional because cutting into it immediately releases all the juices and leaves the meat drier than it deserves to be.
  • Calabrian chili paste brands vary wildly in heat so taste yours before deciding how much to use in the sauce.
03 -
  • Pound the chicken to an even half inch thickness before marinating because uneven breasts mean the thin end dries out while the thick end finishes cooking.
  • Make a double batch of the Calabrian sauce and keep it in a jar in the refrigerator for up to a week because it elevates sandwiches, roasted vegetables, and even plain rice into something special.

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