Grilled Asparagus Chicken Calabrian Chili (Printable)

Juicy grilled chicken and tender asparagus with a bold, spicy Calabrian chili sauce for a flavorful meal.

# What You Need:

→ Chicken & Vegetables

01 - 4 boneless, skinless chicken breasts
02 - 1 pound fresh asparagus, trimmed
03 - 2 tablespoons olive oil
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Calabrian Chili Sauce

06 - 1/3 cup Calabrian chili peppers in oil, finely chopped
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon honey
11 - 1 tablespoon chopped fresh parsley
12 - Salt and pepper to taste

→ Garnish

13 - Zest of 1 lemon
14 - Extra chopped fresh parsley (optional)

# Steps:

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 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.
04 - Add the asparagus to the grill during the last 4 to 5 minutes of cooking. Turn occasionally until crisp-tender with visible grill marks.
05 - While the chicken grills, 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 - 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. Finish with lemon zest and additional chopped parsley.

# Expert Advice:

01 -
  • The Calabrian chili sauce is the kind of condiment that makes you want to put it on everything once you try it.
  • It comes together in forty minutes with zero fancy technique, just a hot grill and a mixing bowl.
02 -
  • If the Calabrian chili sauce tastes too fiery on its own, add another half tablespoon of honey and a squeeze more lemon to tame it without losing its character.
  • Do not skip resting the chicken because slicing too early releases all the moisture you worked so hard to seal in on the grill.
03 -
  • If using a grill pan indoors, press the chicken down firmly with a spatula when you first lay it in the pan to get better contact and deeper sear marks.
  • Make double the Calabrian chili sauce because you will want it on eggs, sandwiches, and roasted vegetables for the rest of the week.

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