Grilled Asparagus Chicken Calabrian Chili (Print Version)
Tender grilled chicken and charred asparagus topped with a bold, spicy Calabrian chili sauce for a satisfying main course.
# What You’ll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - Salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1 lb fresh asparagus, trimmed
→ 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 parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste
# Steps:
01 - In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, and a generous pinch of salt and black pepper until well combined.
02 - Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning each piece to coat evenly. Let rest for at least 15 minutes at room temperature, or refrigerate up to 2 hours for more pronounced flavor.
03 - Heat an outdoor grill or grill pan to medium-high, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Toss the trimmed asparagus with a drizzle of olive oil, salt, and black pepper until evenly coated.
05 - Place the marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until golden grill marks appear 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.
07 - While the chicken rests, combine Calabrian chili paste, 2 tbsp olive oil, white wine vinegar, honey, minced shallot, chopped parsley, lemon zest, and a pinch of salt in a small bowl. Stir until smooth and taste for seasoning, adjusting as needed.
08 - Slice the rested chicken breasts on a bias. Arrange alongside the grilled asparagus on each plate. Drizzle generously with the Calabrian chili sauce and serve immediately.
# Expert Tips:
01 -
- The Calabrian chili sauce is the kind of condiment you will start putting on everything once you taste it.
- It looks like you spent all day cooking but the whole thing comes together in under an hour.
- Gluten free and low carb without feeling like you are missing out on anything.
02 -
- Do not skip the resting step for the chicken because cutting into it immediately lets all the juices run out onto the plate instead of staying in the meat where they belong.
- Calabrian chili paste brands vary wildly in heat level, so taste yours before adding the full amount and adjust accordingly.
03 -
- Pound the chicken breasts to an even thickness before marinating and every single one will finish cooking at the same time instead of having one dried out and one raw.
- Make a double batch of the Calabrian chili sauce and keep it in the fridge for up to a week because you will want it on eggs, sandwiches, and roasted vegetables by Wednesday.