Grilled Chicken with Calabrian Chili (Printable)
Juicy grilled chicken and asparagus with a bold, spicy Calabrian chili sauce for a flavorful meal.
# What You'll Need:
→ Chicken and Vegetables
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 lb fresh asparagus, woody ends 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 packed 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 fresh parsley, chopped
12 - Salt and pepper to taste
→ Garnish
13 - Zest of 1 lemon
14 - Additional chopped fresh parsley (optional)
# How to Prepare:
01 - Preheat an outdoor grill to medium-high heat, or set a grill pan over medium-high on the stovetop.
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.
03 - Place the chicken breasts on the grill and cook for 6 to 7 minutes per side until the internal temperature registers 165°F.
04 - During the last 4 to 5 minutes of the chicken's cooking time, add the asparagus to the grill. Turn occasionally until crisp-tender and lightly charred.
05 - While the chicken and asparagus cook, combine the chopped Calabrian chili peppers, olive oil, minced garlic, lemon juice, honey, and chopped parsley in a small 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 if desired.
07 - Arrange the sliced chicken and grilled asparagus on plates. Drizzle generously with the Calabrian chili sauce, then finish with lemon zest and additional chopped parsley.
# Expert Advice:
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.
- Everything hits the grill at once so cleanup is almost nothing and dinner lands on the table in under an hour.
02 -
- Do not skip the rest period for the chicken because slicing immediately means all those juices end up on the cutting board instead of in the meat.
- Taste the sauce before serving and adjust the honey or salt because Calabrian chilies vary wildly in heat from jar to jar.
03 -
- Let the sauce sit for 10 minutes before serving so the garlic and chili flavors marry and mellow into something more cohesive.
- If your chicken breasts are very thick, butterfly them or pound them between plastic wrap to an even half inch for faster more reliable grilling.