Grilled Asparagus Chicken Calabrian Chili (Printable)

Juicy grilled chicken and asparagus drizzled with a bold, spicy Calabrian chili sauce for a satisfying gluten-free meal.

# What you'll need:

→ Chicken & Vegetables

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 lb fresh asparagus, woody ends 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 fresh parsley, chopped
12 - Salt and pepper to taste

→ Garnish

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

# How to make it:

01 - Set your outdoor grill to medium-high heat, or place a grill pan over medium-high on the stovetop. Allow it to get fully hot before adding anything.
02 - Pat the chicken breasts dry with paper towels. Drizzle both the chicken and asparagus with olive oil, then season evenly with kosher salt and freshly ground black pepper on all sides.
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 - During the last 4 to 5 minutes of the chicken's cook time, lay the asparagus directly on the grill. Turn occasionally until crisp-tender with visible char marks.
05 - While the chicken and asparagus grill, combine the chopped Calabrian chili peppers, olive oil, minced garlic, lemon juice, honey, and chopped parsley in a small mixing bowl. Season with salt and pepper to taste and stir until well blended.
06 - Transfer the grilled chicken to a cutting board and let it rest for 2 to 3 minutes so the juices redistribute. Slice diagonally 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 chopped parsley.

# Expert Tips:

01 -
  • The Calabrian chili sauce is the kind of condiment you will want to put on everything from eggs to sandwiches once you taste it.
  • It looks impressive enough for guests but honestly comes together with almost no fuss.
02 -
  • Calabrian chili peppers vary wildly in heat from jar to jar, so taste a tiny bit before deciding how much to use.
  • The asparagus will continue cooking after it leaves the grill, so pull it off when it still has a slight bite.
03 -
  • Let the sauce sit for at least ten minutes before serving because the garlic and chili need time to infuse the oil.
  • A squeeze of extra lemon juice right at the end brightens the whole plate and makes the flavors pop.

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