Grilled Chicken with Calabrian Sauce (Printable)
Juicy grilled chicken and asparagus topped with a spicy Calabrian chili sauce. A bold Italian-inspired main dish ready in 40 minutes.
# Ingredient List:
→ Chicken & Vegetables
01 - 4 boneless, skinless chicken breasts
02 - 1 pound fresh asparagus, 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 chopped fresh parsley
12 - Salt and pepper to taste
→ Garnish
13 - Zest of 1 lemon
14 - Extra chopped fresh parsley (optional)
# Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Pat the chicken breasts dry with paper towels. Rub the chicken and asparagus evenly with olive oil, kosher salt, and black pepper.
03 - Place the chicken breasts on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.
04 - Add the asparagus to the grill during the last 4 to 5 minutes of the chicken's cooking time. Turn occasionally until crisp-tender with distinct grill marks.
05 - While the chicken grills, combine the chopped Calabrian chili peppers, olive oil, minced garlic, lemon juice, honey, and parsley in a small 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. Slice if desired.
07 - Arrange the sliced chicken and grilled asparagus on serving plates. Drizzle generously with the Calabrian chili sauce and garnish with lemon zest and additional parsley.
# Expert Advice:
01 -
- The Calabrian chili sauce is the kind of condiment you will want to drizzle on everything from scrambled eggs to crusty bread once you try it.
- It looks like you spent hours but the whole thing comes together in forty minutes with barely any cleanup.
02 -
- Do not skip resting the chicken because slicing too early sends all those juices running onto the cutting board instead of staying in the meat.
- The sauce tastes even better if you make it an hour ahead and let the flavors mingle at room temperature.
03 -
- Dry the chicken thoroughly before oiling because excess moisture is the enemy of a good sear.
- Taste the Calabrian sauce before adding salt because the peppers in oil are already seasoned and you can easily overdo it.