Grilled Asparagus Chicken Calabrian Chili (Printable)

Grilled chicken and asparagus drizzled with a bold, spicy Calabrian chili sauce for a flavorful main dish.

# 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 fresh parsley (optional)

# Directions:

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 the trimmed asparagus with olive oil, kosher salt, and freshly ground black pepper, ensuring even coverage.
03 - Place the chicken breasts on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the juices run clear.
04 - Add the asparagus to the grill during the last 4 to 5 minutes of the chicken's cooking time. Turn occasionally until crisp-tender with distinct grill marks.
05 - While the chicken and asparagus cook, combine the chopped Calabrian chili peppers with olive oil, minced garlic, fresh lemon juice, honey, and chopped 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 to allow the juices to redistribute. Slice diagonally if desired.
07 - Arrange the sliced chicken and grilled asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and finish with lemon zest and additional chopped parsley.

# Expert Tips:

01 -
  • The Calabrian chili sauce is the kind of thing you will want to put on everything from scrambled eggs to crusty bread.
  • It comes together in forty minutes with ingredients that are easy to keep on hand.
  • Grilling the asparagus right alongside the chicken means less cleanup and more flavor.
02 -
  • Do not skip resting the chicken because slicing too early sends all the flavorful juices running onto the cutting board instead of staying in the meat.
  • Taste the Calabrian chili sauce before adding salt because the peppers in oil are often already quite salty and briny.
03 -
  • If your chicken breasts are very thick, butterfly them or pound them between plastic wrap to an even half inch thickness for faster and more reliable cooking.
  • Make a double batch of the Calabrian chili sauce and keep it in the fridge because it stores well for a week and improves everything it touches.

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