Grilled Asparagus Chicken with Calabrian Chili (Printable version)
Juicy grilled chicken and tender asparagus drizzled with a bold, spicy Calabrian chili sauce for a satisfying Italian-inspired main.
# What you'll need:
→ Chicken & Vegetables
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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 fresh parsley, chopped
12 - Salt and pepper to taste
→ Garnish
13 - Zest of 1 lemon
14 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
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. Avoid pressing down on the chicken while grilling.
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 and lightly charred with visible grill marks.
05 - While the chicken and asparagus cook, combine the chopped Calabrian chili peppers, olive oil, minced garlic, lemon juice, honey, and chopped parsley in a small 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 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 Advice:
01 -
- The Calabrian chili sauce is one of those condiments you will start putting on everything from scrambled eggs to sandwiches.
- It looks like you spent an hour on something that comes together in under forty minutes.
02 -
- Those beautiful grill marks will turn into soggy stripes if you cover the chicken in sauce too far ahead of eating.
- I once used the entire jar of chilies thinking more is better and could not feel my lips for an hour, so start with less and build up.
03 -
- Let the chicken sit out for fifteen minutes before grilling so it cooks more evenly from edge to center.
- A spoonful of the oil from the Calabrian chili jar mixed into the sauce adds an extra layer of flavor you cannot get any other way.