Grilled Asparagus Chicken Calabrian (Printable Version)

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

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1 lb fresh asparagus, trimmed

→ Marinade

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

→ 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 flat-leaf parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste

# Directions:

01 - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and a generous pinch each of salt and 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 breast to ensure even coating. Let marinate at room temperature for at least 15 minutes, or refrigerate for 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 spears with a drizzle of olive oil, salt, and pepper in a bowl or directly on a sheet of foil, ensuring each spear is lightly and evenly coated.
05 - Place the marinated chicken breasts onto the hot grill. Cook for 5 to 6 minutes per side until the exterior is golden with distinct grill marks and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before serving.
06 - Arrange the asparagus across the grill grates perpendicular to the bars. Grill for 2 to 3 minutes, turning occasionally with tongs, until lightly charred and crisp-tender. Remove and set aside.
07 - While the chicken rests, combine the Calabrian chili paste, olive oil, white wine vinegar, honey, minced shallot, chopped parsley, and lemon zest in a small bowl. Stir thoroughly and season with salt to taste. Adjust the heat level with a pinch of red pepper flakes if desired.
08 - Arrange the rested chicken breasts and grilled asparagus on serving plates. Drizzle the Calabrian chili sauce generously over the top and serve immediately.

# Expert Hints:

01 -
  • The Calabrian chili sauce is the kind of thing you will want to put on everything from scrambled eggs to crusty bread.
  • It looks like you spent all day cooking but the whole thing comes together in about forty minutes flat.
  • Gluten free and low carb without tasting like you sacrificed anything at all.
02 -
  • Do not skip the resting step for the chicken because cutting into it immediately sends all those juices straight onto the cutting board instead of into your mouth.
  • Calabrian chili paste brands vary wildly in heat level so taste yours before committing to the full amount.
  • The sauce can be made up to three days ahead and stored in the fridge, which actually improves the flavor as everything mingles.
03 -
  • Oil your grill grates with a folded paper towel dipped in oil and grabbed with tongs right before the chicken goes on to guarantee a clean release.
  • Pound the chicken to an even half inch thickness before marinating so every breast finishes cooking at the same time and stays juicy throughout.

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