Grilled Chicken with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The chicken stays juicy and tender while the asparagus gets those beautiful charred edges on the grill. I love that asparagus is packed with folate and antioxidants, so you're getting something truly nourishing alongside that gorgeous garlic and lemon flavor. The whole meal is ready in about 45 minutes from start to finish, which makes it perfect for those nights when you want something restaurant quality without the fuss.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- ¾ kgfresh asparagus(trimmed)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried thyme works too)
- 1 tablespoondijon mustard
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
In a shallow bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, half the minced garlic, thyme, mustard, and half the salt and pepper. Place chicken breasts in a zip-top bag and pour marinade over them. Refrigerate for 15-20 minutes while you prepare the grill.
Tip: Don't marinate longer than 30 minutes or the acids will make the chicken mushy.
- 2
Preheat your grill to medium-high heat (about 400°F). Pat the asparagus dry with paper towels, toss with remaining 2 tablespoons olive oil, and season with remaining salt and pepper.
Tip: Dry asparagus prevents sticking and helps it get a better char.
- 3
Remove chicken from marinade, letting excess drip off. Place on the grill grates and cook for 11-13 minutes, turning once halfway through, until internal temperature reaches 165°F at the thickest part.
Tip: Use a meat thermometer for perfectly cooked chicken every time.
- 4
During the last few minutes of chicken cooking, place asparagus spears perpendicular to the grill grates (to prevent rolling) and grill for 4-5 minutes, turning occasionally, until tender with light char marks.
Tip: Thicker asparagus takes slightly longer than thin spears.
- 5
While the chicken and asparagus finish cooking, melt butter in a small saucepan over low heat. Add remaining garlic and sauté for 30 seconds until fragrant. Stir in remaining lemon juice and lemon zest, then remove from heat.
Tip: Don't let the garlic brown or it will taste bitter.
- 6
Transfer grilled chicken and asparagus to serving plates. Drizzle the lemon-garlic butter sauce over both the chicken and asparagus, and serve immediately.
Tip: The sauce can be made up to 2 hours ahead and gently reheated.
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