Grilled Chicken with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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.