Grilled Asparagus Chicken with Calabrian Chili (Printer-friendly)

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

# What you'll need:

→ Chicken & Vegetables

01 - 4 boneless, skinless chicken breasts
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 chopped fresh parsley
12 - Salt and pepper to taste

→ Garnish

13 - Zest of 1 lemon
14 - Extra chopped parsley (optional)

# Method:

01 - Preheat your grill to medium-high heat, or set a grill pan over medium-high on the stovetop.
02 - Pat the chicken breasts dry with paper towels. Rub both the chicken and the trimmed 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 and the juices run clear.
04 - Add the asparagus to the grill during the last 4 to 5 minutes of the chicken's cook time. Turn occasionally until crisp-tender with distinct grill marks.
05 - While the chicken and asparagus cook, 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. Slice diagonally if desired.
07 - Arrange the sliced chicken and grilled asparagus on plates. Drizzle generously with the Calabrian chili sauce. Finish with lemon zest and a sprinkle of fresh parsley.

# Expert Tips:

01 -
  • The Calabrian chili sauce is a total game changer and takes barely five minutes to stir together.
  • Everything cooks on one grill so cleanup is almost nonexistent.
  • It looks fancy enough for company but honestly comes together on any weeknight.
02 -
  • Do not skip patting the chicken dry because moisture is the enemy of a good sear.
  • Start checking the asparagus early because thin spears can go from perfect to mush in under a minute.
  • Taste the sauce before serving and adjust the honey or lemon juice depending on how spicy your particular jar of Calabrian peppers is.
03 -
  • Let the sauce sit for ten minutes before serving so the garlic softens and the flavors marry into something deeper.
  • If your grill grates are well oiled the asparagus will release cleanly instead of sticking and falling through.

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