Grilled Asparagus Chicken with Calabrian Chili (Print)
Grilled chicken and asparagus paired with a bold, spicy Calabrian chili sauce for a flavorful Italian-inspired meal.
# What You 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)
# How To Make It:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Pat the chicken breasts dry with paper towels. Drizzle both the chicken and asparagus with olive oil, then season evenly with 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 cooking time. Turn occasionally until crisp-tender with visible grill marks.
05 - While the chicken and asparagus grill, combine the chopped Calabrian chili peppers, 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 if desired.
07 - Arrange the sliced chicken and grilled asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and finish with lemon zest and additional chopped parsley.
# Expert Tips:
01 -
- The Calabrian chili sauce is the kind of condiment that will ruin you for plain hot sauce, combining heat, sweetness, and acidity in one spoonful.
- It looks like you spent hours but the whole thing comes together in forty minutes on a single grill.
02 -
- Do not skip the rest period for the chicken because cutting immediately lets all the juices run out onto the cutting board instead of staying in the meat.
- Taste the Calabrian chili sauce before serving because jars vary widely in heat level and you may need more honey or lemon to balance it.
03 -
- Pound the chicken to an even half inch thickness before grilling because uniform breasts cook evenly and you will never have to choose between overcooked edges and a raw center.
- Make double the Calabrian chili sauce and keep the extra in the fridge for eggs, sandwiches, roasted vegetables, or anything that needs a kick during the week.