Grilled Asparagus Chicken Calabrian Chili (Print)

Juicy grilled chicken and tender asparagus drizzled with bold, spicy Calabrian chili sauce for a satisfying meal.

# Ingredient list:

→ 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

# 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 the chicken and asparagus evenly with olive oil, kosher salt, and freshly ground 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 to retain juices.
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 visible grill marks.
05 - While the chicken and asparagus grill, combine the chopped Calabrian chili peppers with oil, 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 - 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. Finish with lemon zest and additional chopped parsley.

# Expert Tips:

01 -
  • The Calabrian chili sauce is the kind of condiment you will start putting on everything from eggs to sandwiches once you taste it.
  • It comes together in forty minutes with ingredients that are easy to keep stocked, which makes it a reliable weeknight hero.
  • The combination of smoky char, bright lemon, and gentle heat hits every note you want without weighing you down.
02 -
  • If you overcrowd the grill the chicken will steam instead of char, so give each breast plenty of breathing room.
  • Letting the chicken rest is not optional because cutting into it immediately sends every drop of juice onto the cutting board instead of into your mouth.
  • Taste the Calabrian chili sauce before you commit to the full amount of peppers because heat levels vary wildly between jars and brands.
03 -
  • Oil the grill grates with a wadded paper towel dipped in oil using tongs right before the chicken goes on to guarantee a clean release.
  • Make a double batch of the Calabrian sauce because you will run out and wish you had more by Wednesday.

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