Grilled Asparagus Chicken Calabrian (Print View)
Tender grilled chicken and charred asparagus topped with spicy Calabrian chili sauce for a bold, satisfying meal.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Vegetables
02 - 1 lb fresh asparagus, woody ends 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 parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste
# How to Make:
01 - In a small bowl, whisk together 2 tbsp 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 coat evenly. Allow to marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for more pronounced flavor.
03 - Preheat an outdoor grill or a grill pan to medium-high heat, approximately 400°F. Lightly oil the grates to prevent sticking.
04 - Toss the trimmed asparagus with a light drizzle of olive oil and season with salt and freshly ground black pepper.
05 - Place the marinated chicken breasts on the hot grill. 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 - Place the seasoned asparagus on the grill. Cook for 2 to 3 minutes, turning occasionally with tongs, until lightly charred and crisp-tender. Remove from the grill 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, lemon zest, and a pinch of salt in a small bowl. Stir until smooth and taste for seasoning, adjusting salt or vinegar as desired.
08 - Arrange each grilled chicken breast alongside a generous portion of charred asparagus. Drizzle the Calabrian chili sauce generously over the top and serve immediately.
# Expert Suggestions:
01 -
- The Calabrian chili sauce is the kind of condiment you will want to put on everything from eggs to sandwiches once you try it.
- It comes together in forty minutes with mostly pantry staples, yet tastes like something you would order at a bistro.
- The char on the asparagus adds a smoky sweetness that plays beautifully against the spicy, tangy sauce.
02 -
- Do not skip the rest time for the chicken because slicing too early lets all the juices run out onto the cutting board instead of staying inside the meat.
- Taste the Calabrian sauce before serving because chili paste brands vary wildly in heat level and you may need to adjust with more honey or vinegar.
- Marinate the chicken no longer than two hours or the lemon juice will start breaking down the texture and make the surface mushy.
03 -
- Pound the thick end of each chicken breast with a meat mallet or heavy skillet so it matches the thin end, guaranteeing even cooking and no dry spots.
- Make a double batch of the Calabrian sauce and keep it in the fridge for up to a week because it transforms scrambled eggs, roasted vegetables, and grilled bread into something extraordinary.