Grilled Asparagus Chicken Calabrian Chili (Printable View)
Grilled chicken and asparagus with a bold spicy Calabrian chili sauce, ready in 40 minutes.
# Ingredient List:
→ Chicken & Vegetables
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 lb fresh asparagus, woody ends trimmed
03 - 2 tbsp olive oil
04 - 1 tsp kosher salt
05 - 1/2 tsp freshly ground black pepper
→ Calabrian Chili Sauce
06 - 1/3 cup Calabrian chili peppers packed in oil, finely chopped
07 - 2 tbsp olive oil
08 - 2 cloves garlic, minced
09 - 2 tbsp fresh lemon juice
10 - 1 tbsp honey
11 - 1 tbsp fresh parsley, chopped
12 - Salt and pepper to taste
→ Garnish
13 - Zest of 1 lemon
14 - Extra chopped fresh parsley (optional)
# How to Make It:
01 - Set your outdoor grill to medium-high heat, or place a grill pan over medium-high on the stovetop. Allow it to get thoroughly hot before adding anything.
02 - Pat the chicken breasts dry with paper towels. Drizzle both the chicken and asparagus with olive oil, then season evenly with kosher salt and freshly ground black pepper on all sides.
03 - Place the chicken breasts on the hot grill. Cook for 6 to 7 minutes per side until the internal temperature registers 165°F and the juices run clear.
04 - During the last 4 to 5 minutes of the chicken's cook time, lay the asparagus directly on the grill grates. Turn occasionally until crisp-tender with pronounced char marks.
05 - While the chicken and asparagus grill, combine the finely chopped Calabrian chili peppers with their oil, olive oil, minced garlic, fresh lemon juice, honey, and chopped parsley in a small bowl. Stir well and adjust seasoning with salt and pepper to taste.
06 - Transfer the grilled chicken to a cutting board and let it rest for 2 to 3 minutes so the juices redistribute. Slice diagonally if desired.
07 - Arrange the sliced chicken and grilled asparagus on serving plates. Drizzle generously with the Calabrian chili sauce. Finish with lemon zest and an extra sprinkle of fresh parsley.
# Expert Suggestions:
01 -
- The Calabrian chili sauce comes together in two minutes and tastes like something from a restaurant that charges too much.
- It is one of those rare meals that feels fancy but honestly takes almost no effort.
02 -
- Do not skip resting the chicken or you will lose every bit of juiciness you worked so hard for on the grill.
- Start with less Calabrian chili than you think you want and add more, because the heat builds in a sneaky way.
03 -
- If your chicken breasts are very thick, pound them to an even thickness before grilling so the outside does not burn while the inside is still raw.
- Making the sauce an hour ahead and letting it sit at room temperature melds the flavors in a way that tastes completely different.