Grilled Chicken with Calabrian Chili (Printable)
Tender grilled chicken and charred asparagus with a spicy Calabrian chili sauce—bold Italian flavors in just 40 minutes.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - Kosher salt and freshly ground black pepper, to taste
→ Vegetables
07 - 1 pound fresh asparagus, woody ends trimmed
→ Calabrian Chili Sauce
08 - 3 tablespoons Calabrian chili paste
09 - 2 tablespoons olive oil
10 - 1 tablespoon white wine vinegar
11 - 1 teaspoon honey
12 - 1 small shallot, finely minced
13 - 2 tablespoons fresh flat-leaf parsley, chopped
14 - Zest of 1 lemon
15 - Kosher salt, to taste
# How-To Steps:
01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, and a generous pinch of salt and black pepper until well combined.
02 - Place chicken breasts in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, turning each breast to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for more pronounced flavor.
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 and season with salt and pepper. Set aside near the grill.
05 - Remove chicken from the marinade, allowing excess to drip off. Place breasts on the hot grill and cook for 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.
06 - Place the oiled asparagus spears directly on the grill. Cook for 2 to 3 minutes, turning occasionally with tongs, until slightly charred and tender-crisp. Remove and set aside.
07 - While the chicken rests, combine Calabrian chili paste, 2 tablespoons 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 taste for seasoning, adjusting salt or vinegar as needed.
08 - Arrange grilled asparagus on each plate alongside a rested chicken breast. Drizzle generously with the Calabrian chili sauce and serve immediately.
# Helpful Tips:
01 -
- The sauce alone is worth making it brings a slow building heat that makes you reach for another bite before you finish chewing.
- Everything cooks on the grill so your kitchen stays cool and cleanup is almost nothing.
02 -
- Do not skip the resting step for the chicken because cutting immediately lets all the juices run out and you end up with dry meat.
- The sauce tastes even better if you make it an hour ahead and let the shallot soak in the vinegar and oil while the flavors marry.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will cook in the exact same time with no surprises.
- Keep a small bowl of extra Calabrian paste at the table because someone always wants more heat.