Grilled Asparagus Chicken Calabrian Chili (Print View)
Juicy grilled chicken and tender asparagus with a bold, spicy Calabrian chili sauce for a flavorful main dish.
# 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 fresh parsley
# Method:
01 - Preheat an outdoor grill or grill pan to medium-high heat.
02 - Pat the chicken breasts dry with paper towels. Rub the chicken and asparagus evenly with olive oil, kosher salt, and black pepper.
03 - Place chicken breasts on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.
04 - Add 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 - In a small mixing bowl, combine the chopped Calabrian chili peppers with their oil, olive oil, minced garlic, lemon juice, honey, and chopped parsley. Season with salt and pepper to taste and stir until well blended.
06 - Remove the chicken from the grill and let it rest for 2 to 3 minutes. Slice if desired.
07 - Arrange the sliced chicken and grilled asparagus on plates. Drizzle generously with the Calabrian chili sauce and finish with lemon zest and additional parsley.
# Insider Tips:
01 -
- The Calabrian chili sauce is the kind of condiment you will want to smear on everything from eggs to sandwiches once you try it.
- Forty minutes total gets you a complete meal that looks and tastes like it came from a restaurant with a cloth napkin kind of reputation.
02 -
- Undercooked asparagus is better than overcooked asparagus so pull them when they still have a slight bend.
- Letting the sauce sit for even five minutes before serving makes the garlic flavor far more mellow and integrated.
03 -
- Press your finger into the thickest part of the chicken while grilling and when it springs back firmly it is done.
- Double the sauce recipe because you will run out and regret not having extra for dipping crusty bread.