Grilled Chicken With Calabrian Chili (Printable)

Grilled chicken and asparagus paired with a spicy Calabrian chili sauce for a bold, satisfying meal.

# What You 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

# Directions:

01 - Preheat your outdoor grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled.
02 - Pat the chicken breasts dry with paper towels. Rub both the chicken and trimmed 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 and the juices run clear.
04 - Add the 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, then remove from the grill.
05 - While the chicken and asparagus cook, combine the finely chopped Calabrian chili peppers, olive oil, minced garlic, fresh lemon juice, honey, and chopped parsley in a small mixing bowl. Season with salt and pepper to taste, then stir until well blended.
06 - Transfer the grilled chicken to a cutting board and let it rest for 2 to 3 minutes to allow the juices to redistribute. Slice diagonally if desired.
07 - Arrange the sliced chicken and grilled asparagus on serving plates. Drizzle generously with the Calabrian chili sauce. Finish with lemon zest and additional chopped parsley.

# Expert Tips:

01 -
  • The Calabrian chili sauce is the kind of condiment you will start putting on everything from eggs to sandwiches once you taste it.
  • It comes together in forty minutes with barely any cleanup, which means more time outside and less time at the sink.
02 -
  • Do not skip the rest period for the chicken because slicing too early means all those juices end up on the board instead of in the meat.
  • Taste the Calabrian chili sauce before serving because the heat level varies wildly between brands and even between jars from the same brand.
03 -
  • Let the chicken sit in the salt and oil for fifteen minutes while the grill heats up because even that brief rest improves the seasoning penetration.
  • Save a spoonful of the oil from the Calabrian chili jar and stir it into the sauce for an extra layer of smoky depth that takes it over the top.

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