Grilled Asparagus Chicken Calabrian (Printable Version)

Tender grilled chicken and charred asparagus with a spicy Calabrian chili sauce—bold, satisfying, and gluten-free.

# What You'll Need:

→ Chicken

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 flat-leaf parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste

# How To Make It:

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 piece to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 2 hours for more pronounced flavor.
03 - Heat an outdoor grill or indoor 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, a pinch of salt, and a crack of black pepper, ensuring each spear is evenly coated.
05 - Place the marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until golden grill marks appear and the internal temperature reaches 165°F. Transfer to a plate and let 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 every minute, until lightly charred and crisp-tender. Remove 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, and lemon zest in a small bowl. Stir until smooth and season with salt to taste. Adjust the heat level by adding more chili paste if desired.
08 - Slice each chicken breast against the grain and fan the pieces across a plate. Lay a generous portion of grilled asparagus alongside. Drizzle the Calabrian chili sauce over the top and serve immediately.

# Expert Suggestions:

01 -
  • The Calabrian chili sauce is a total game changer, addictive enough that you will want to put it on everything from eggs to crusty bread.
  • It looks impressive but comes together in under 45 minutes, which makes it perfect for weeknights and gatherings alike.
02 -
  • Do not skip the resting step for the chicken because cutting into it immediately sends all the juices running onto the cutting board instead of staying in the meat where they belong.
  • Calabrian chili paste brands vary wildly in heat level, so taste yours before adding the full amount and adjust the sauce accordingly.
03 -
  • Oil the grill grates with a folded paper towel dipped in oil and held with tongs right before cooking to prevent sticking and get cleaner grill marks.
  • Let the chicken come to room temperature for about 15 minutes before grilling so it cooks more evenly from edge to edge.

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