Grilled Chicken with Calabrian Chili (Print version)
Tender grilled chicken with charred asparagus drizzled in a spicy Calabrian chili sauce for a bold weeknight dinner.
# What goes in:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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
# Cooking steps:
01 - In a small bowl, whisk together 2 tbsp olive oil, lemon juice, minced garlic, dried oregano, a pinch of salt, and several grinds of 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 piece to coat evenly. Let rest for at least 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor penetration.
03 - Heat 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, a pinch of salt, and a few grinds of black pepper until evenly coated.
05 - Place the marinated chicken breasts on the hot grill. Cook for 5 to 6 minutes per side until golden grill marks form and the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
06 - Arrange the asparagus spears on the grill perpendicular to the grates. Cook for 2 to 3 minutes, turning occasionally, until slightly charred and just tender-crisp. Remove and set aside.
07 - While the chicken rests, combine the Calabrian chili paste, 2 tbsp 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 - Slice the rested chicken breasts on a slight diagonal. Arrange the grilled asparagus alongside the chicken on each plate and drizzle generously with the Calabrian chili sauce. Serve immediately.
# Tips from flavorandfeast:
01 -
- The Calabrian chili sauce is the kind of condiment you will start putting on everything once you taste it.
- It looks like you spent all day cooking but the whole thing comes together in forty minutes flat.
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 thirty minutes ahead because the shallot softens and the flavors marry.
03 -
- Oil the grill grates with a folded paper towel dipped in oil and grabbed with tongs right before the chicken goes on to prevent sticking.
- Make a double batch of the sauce and keep it in the fridge because it lasts a week and transforms eggs, sandwiches, and roasted vegetables.