Grilled Asparagus Chicken Calabrian (Printable Version)

Tender grilled chicken and charred asparagus topped with spicy Calabrian chili sauce for a bold Italian-inspired 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 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

# Directions:

01 - In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
02 - Place chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat evenly. Let marinate at room temperature for at least 15 minutes or refrigerate up to 2 hours for deeper flavor penetration.
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 pepper until evenly coated.
05 - Place 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 serving.
06 - Place seasoned asparagus on the grill. Cook for 2 to 3 minutes, turning occasionally, until slightly charred and just tender. Remove from grill and set aside.
07 - While the chicken rests, combine Calabrian chili paste, 2 tbsp 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 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 want to put on everything once you taste it, and it comes together in about two minutes with no cooking required.
  • Everything hits the grill at the same time, so cleanup is almost nonexistent and you get that beautiful charred flavor without heating up your whole kitchen.
02 -
  • Do not skip the resting time for the chicken, because slicing too early lets all those juices run out onto the cutting board instead of staying inside where they belong.
  • Taste the Calabrian sauce before serving and adjust the salt and honey, because chili paste brands vary wildly in heat level and saltiness.
03 -
  • Make a double batch of the Calabrian sauce and keep it in a jar in the refrigerator for up to a week because it is incredible on eggs, roasted potatoes, and grilled bread.
  • Let the chicken come to room temperature for ten minutes before grilling so it cooks more evenly and does not seize up when it hits the hot grates.

Go Back