Grilled Asparagus Chicken Calabrian Chili (Printable)

Tender grilled chicken and charred asparagus finished with a spicy Calabrian chili sauce for a bold, satisfying meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Vegetables

02 - 1 lb fresh asparagus, woody ends trimmed

→ Marinade

03 - 2 tbsp extra-virgin olive oil
04 - 1 tbsp fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tsp dried oregano
07 - Kosher salt and freshly ground black pepper, to taste

→ Calabrian Chili Sauce

08 - 3 tbsp Calabrian chili paste
09 - 2 tbsp extra-virgin 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 - Kosher salt, to taste

# Directions:

01 - In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, a generous pinch of salt, and several grinds of 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 piece to coat evenly. Let rest at room temperature for at least 15 minutes, or refrigerate up to 2 hours for more pronounced flavor.
03 - Heat an outdoor grill or grill pan to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
04 - Drizzle the trimmed asparagus with a light coating of olive oil and season with salt and pepper. Toss gently to distribute evenly.
05 - Place the chicken breasts on the hot grill and cook for 5 to 6 minutes per side until golden grill marks form and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
06 - Arrange the asparagus spears across the grill grates perpendicular to the bars. 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, 2 tbsp olive oil, white wine vinegar, honey, minced shallot, chopped parsley, and lemon zest in a small bowl. Stir thoroughly and adjust salt to taste.
08 - Slice the rested chicken breasts on a diagonal. Arrange over the grilled asparagus and drizzle generously with the Calabrian chili sauce. Serve immediately.

# Expert Tips:

01 -
  • The Calabrian chili sauce is addictive enough that you will start putting it on everything from scrambled eggs to crusty bread.
  • Everything cooks on one grill, which means almost zero cleanup and maximum flavor.
  • It looks like something from a restaurant menu but comes together in under an hour on a weeknight.
02 -
  • Undercooked chicken is the enemy of this dish so invest in an instant read thermometer and trust it over any timer.
  • The Calabrian chili sauce tastes even better if you make it an hour ahead and let the flavors marry at room temperature.
03 -
  • Dry the chicken breasts with paper towels before marinating so the seasoning actually penetrates instead of sliding off on a wet surface.
  • The sauce will thicken slightly as it sits, which is perfect for drizzling, so do not thin it out unless it has been in the fridge overnight.

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