Grilled Chicken with Calabrian Sauce (Printable)
Tender grilled chicken with charred asparagus and spicy Calabrian chili sauce for a bold Italian-inspired meal.
# What You’ll Need:
→ Meats
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 parsley, chopped
14 - Zest of 1 lemon
15 - Salt, to taste
# How To Make It:
01 - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
02 - Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning each breast to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
04 - Toss the trimmed asparagus with a drizzle of olive oil, salt, and black pepper, ensuring each spear is evenly coated.
05 - Place the marinated chicken breasts onto the hot grill. Cook for 5 to 6 minutes per side until golden grill marks develop and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.
06 - Arrange the asparagus spears on the grill. Cook for 2 to 3 minutes, turning occasionally, until lightly charred and crisp-tender. Remove and set aside.
07 - While the chicken rests, combine the Calabrian chili paste, 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 adjust seasoning to taste. For additional heat, incorporate a pinch of red pepper flakes.
08 - Arrange the grilled chicken breasts and charred asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and serve immediately.
# Expert Tips:
01 -
- The Calabrian chili sauce doubles as a condiment for practically everything, from eggs to sandwiches, so make extra.
- Grilling both the chicken and asparagus means zero oven time and minimal cleanup on busy weeknights.
02 -
- Underseasoned chicken is the number one mistake with this recipe, so salt the marinade boldly and taste the sauce before serving to make sure it pops.
- Skipping the rest period after grilling causes all the juices to bleed out when you slice, leaving you with dry chicken no matter how perfectly you cooked it.
03 -
- Pound the chicken to an even half inch thickness before marinating so every breast finishes cooking at exactly the same moment.
- Make a double batch of the Calabrian sauce and keep a jar in the fridge, it elevates scrambled eggs, roasted potatoes, and even plain rice into something special.