Grilled Asparagus Chicken with Calabrian Chili (Printable)
Juicy grilled chicken and charred asparagus paired with a spicy Calabrian chili sauce for a bold Italian-inspired main.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 1 lb fresh asparagus, woody ends 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 flat-leaf parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste
# How To Make It:
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 breast to coat evenly. Allow to marinate at room temperature for at least 15 minutes, 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 few grinds of black pepper. Set aside.
05 - Remove the chicken from the marinade, letting excess drip off. Grill the breasts 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 the asparagus directly on the grill grates. Cook for 2 to 3 minutes, turning occasionally, until lightly charred and crisp-tender. Remove and set aside.
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 thoroughly and adjust seasoning to taste.
08 - Arrange the grilled chicken breasts and charred asparagus on plates. Drizzle generously with the Calabrian chili sauce and serve immediately.
# Expert Tips:
01 -
- The Calabrian chili sauce walks a perfect line between fruity heat and brightness, making even simple grilled chicken feel restaurant worthy.
- Everything cooks on one grill, which means almost zero cleanup and maximum flavor from the char.
02 -
- Underseasoned chicken is the most common mistake here, so be generous with salt in the marinade and taste the sauce before serving.
- Resting the chicken is not optional because slicing too early lets all the juices run out and you end up with dry meat.
03 -
- A pinch of red pepper flakes in the sauce pushes the heat up a full notch without changing the flavor profile.
- Broccolini or green beans make a fine substitute for asparagus and each brings its own sweetness to the char.