Grilled Asparagus Chicken Calabrian (Printable)
Tender grilled chicken and charred asparagus drizzled with a spicy Calabrian chili sauce for a bold Italian-inspired meal.
# Ingredient List:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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 a resealable plastic bag. Pour the marinade over the chicken, turning each piece to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or refrigerate for 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 drizzle of olive oil, a pinch of salt, and a crack of black pepper. Set aside.
05 - Place the marinated chicken breasts onto 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 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 lightly charred and just tender. Remove from the grill.
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.
# Helpful Tips:
01 -
- The Calabrian chili sauce walks this perfect line between heat and brightness that makes you go back for another bite before you have finished swallowing.
- Everything hits the grill, which means almost zero cleanup and a kitchen that smells like a seaside trattoria.
02 -
- Do not skip the resting step for the chicken because those juices need five minutes to redistribute or your beautiful grill marks will be sitting in a puddle on the cutting board.
- Taste the Calabrian sauce before serving because chili paste brands vary wildly in heat and you may need an extra splash of honey or vinegar to find the right balance.
03 -
- Oil your grill grates with a folded paper towel dipped in oil and grabbed with tongs right before the chicken goes on and you will never deal with sticking again.
- Make a double batch of the Calabrian sauce because it keeps for a week and is sensational on eggs, roasted potatoes, or straight off your finger when nobody is looking.