Grilled Asparagus Chicken Calabrian Chili (Print)
Juicy grilled chicken and asparagus with a bold, spicy Calabrian chili sauce—ready in 40 minutes.
# What You Need:
→ Chicken & Vegetables
01 - 4 boneless, skinless chicken breasts
02 - 1 lb fresh asparagus, 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 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 chopped fresh parsley
12 - Salt and pepper to taste
→ Garnish
13 - Zest of 1 lemon
14 - Extra chopped parsley (optional)
# How To Make It:
01 - Preheat your grill to medium-high heat, or set a grill pan over medium-high on the stovetop.
02 - Pat the chicken breasts dry with paper towels. Rub both the chicken and asparagus evenly with olive oil, kosher salt, and black pepper.
03 - Place the chicken breasts on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F.
04 - Add the asparagus to the grill during the last 4 to 5 minutes of cooking. Turn occasionally until crisp-tender with distinct grill marks.
05 - While the chicken grills, combine the chopped Calabrian chili peppers, olive oil, minced garlic, lemon juice, honey, and parsley in a small bowl. Season with salt and pepper to taste and stir until well blended.
06 - Remove the chicken from the grill and let it rest for 2 to 3 minutes. Slice if desired.
07 - Arrange the sliced chicken and asparagus on plates. Drizzle generously with the Calabrian chili sauce. Finish with lemon zest and additional parsley if desired.
# Expert Tips:
01 -
- That Calabrian chili sauce is the kind of condiment you will start putting on everything from scrambled eggs to roasted potatoes once you taste it.
- The entire meal comes together in forty minutes and looks like you spent all afternoon on it.
02 -
- Those Calabrian chilies vary wildly in heat from jar to jar, so taste a tiny bit before deciding how much to use.
- Letting the chicken rest is non negotiable because slicing too early sends all the moisture straight onto the cutting board.
03 -
- Make a double batch of the Calabrian sauce and keep it in your fridge as a condiment for sandwiches, roasted vegetables, or even stirred into mayonnaise.
- Pound the chicken to an even half inch thickness before grilling so you never end up with a dried out end and a raw center.