Grilled Asparagus Chicken Calabrian (Printable)

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

# Ingredient List:

→ Meats

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 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, 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. Allow to marinate for at least 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or 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, salt, and freshly ground black pepper until evenly coated.
05 - Place the marinated chicken breasts on the preheated 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 allow to rest for 5 minutes before slicing.
06 - Arrange the asparagus spears across the grill grates perpendicular to the bars. Grill for 2 to 3 minutes, turning occasionally, until slightly charred and just tender-crisp.
07 - While the chicken rests, combine the Calabrian chili paste, 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 adjust seasoning to taste.
08 - Arrange the grilled chicken breasts and charred asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and serve immediately.

# Expert Tips:

01 -
  • That Calabrian chili sauce is the kind of condiment you will start putting on everything once you taste it here.
  • It looks like you spent all day cooking but the whole thing comes together in under an hour with barely any cleanup.
  • The char on the asparagus against the juicy, marinated chicken creates a texture contrast that feels restaurant quality.
02 -
  • Do not skip the resting time for the chicken because slicing too early means all those juices end up on your cutting board instead of in the meat.
  • The Calabrian chili sauce tastes even better if you make it an hour ahead and let the shallot soften in the vinegar and oil while the flavors marry.
  • Every brand of Calabrian chili paste has a different heat level so taste yours before deciding how much to use.
03 -
  • Pound the chicken to an even thickness before marinating and you will never again face the heartbreak of an overcooked edge attached to an undercooked center.
  • If you want the grill marks to really show, resist the urge to move the chicken around, let it sit undisturbed until it releases naturally from the grates.

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