Grilled Asparagus Chicken Calabrian Chili (Printable)

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

# What You'll Need:

→ Chicken & Vegetables

01 - 4 boneless, skinless chicken breasts
02 - 1 lb fresh asparagus, trimmed
03 - 2 tablespoons olive oil
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Calabrian Chili Sauce

06 - 1/3 cup Calabrian chili peppers in oil, finely chopped
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon honey
11 - 1 tablespoon chopped fresh parsley
12 - Salt and pepper to taste

→ Garnish

13 - Zest of 1 lemon
14 - Extra chopped fresh parsley

# 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 reach full temperature before cooking.
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 grill and cook for 6 to 7 minutes per side until the internal temperature registers 165°F. Look for clear juices and well-defined grill marks.
04 - Add the asparagus to the grill during the last 4 to 5 minutes of the chicken's cook time. Turn occasionally until the spears are crisp-tender and lightly charred.
05 - While the chicken grills, combine the finely chopped Calabrian chili peppers with olive oil, minced garlic, fresh lemon juice, honey, and chopped parsley in a small mixing bowl. Season with salt and pepper to taste and stir until well blended.
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 for presentation.
07 - Arrange the sliced chicken and grilled asparagus on serving plates. Drizzle generously with the Calabrian chili sauce. Finish with fresh lemon zest and a sprinkle of chopped parsley.

# Expert Tips:

01 -
  • The Calabrian chili sauce is the kind of condiment you will want to smear on everything from eggs to sandwiches once you taste it.
  • Grilling asparagus alongside the chicken means less cleanup and more smoky flavor packed into every single bite.
02 -
  • Calabrian chilies vary wildly in heat from jar to jar, so taste yours before deciding how much to use because an entire third of a cup can either be pleasantly warm or genuinely punishing.
  • Letting the sauce sit for at least five minutes before serving makes a noticeable difference as the garlic and chili oils bloom together.
03 -
  • Mash the chopped Calabrian chilies slightly with the flat side of your knife before mixing into the sauce to release more of their oils and distribute the heat more evenly.
  • If you are cooking for someone sensitive to spice, serve the sauce on the side so they can control their own destiny while you load up.

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