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Grilled Chicken Breasts and Asparagus with Orange Glaze

Grilled Chicken Breasts and Asparagus with Orange Glaze

Lean grilled chicken breasts and tender asparagus are brushed with a bright orange-honey glaze for a fresh, balanced dinner. The glaze reduces on the stovetop so it clings lightly to the chicken without overpowering the smoky char from the grill.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 4

Ingredients

  • 0.75 cup orange juice (freshly squeezed)
  • 1 tbsp dijon mustard
  • 1.25 tsp kosher salt (divided)
  • 4 pieces boneless skinless chicken breasts (about 6 oz each)
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh parsley (chopped)
  • 1 medium orange (cut into wedges for serving)
  • 1.25 lb asparagus (woody ends trimmed)
  • 2 cloves garlic (minced)
  • 1 tbsp orange zest (finely grated)
  • 2 tbsp honey
  • 0.75 tsp black pepper (freshly ground, divided)
  • 3 tbsp extra-virgin olive oil (divided)
  • 0.125 tsp red pepper flakes (optional)

Instructions

  1. Place the chicken breasts on a rimmed baking sheet, keep them separate from the asparagus and other ready-to-eat ingredients, and pat them dry with paper towels; wash your hands, cutting board, and any surfaces that touched raw chicken with hot soapy water before continuing.
  2. Set one chicken breast at a time between two sheets of plastic wrap and pound it with the flat side of a meat mallet to an even 3/4-inch thickness, about 30 seconds per piece, so the chicken cooks evenly on the grill.
  3. Season both sides of the chicken on the baking sheet with 1 tbsp extra-virgin olive oil, 0.75 tsp kosher salt, and 0.5 tsp black pepper, then let it stand at room temperature for 10 minutes while you prepare the glaze.
  4. Combine 0.75 cup freshly squeezed orange juice, 1 tbsp orange zest, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 minced garlic cloves, and 0.125 tsp red pepper flakes in a 1-quart saucepan over medium heat, whisking until smooth.
  5. Simmer the glaze over medium heat, stirring often with a silicone spatula, until it is glossy and reduced to about 1/3 cup, 7-9 minutes; it should lightly coat the back of a spoon, and you should keep this cooked glaze separate from any utensil that touches raw chicken.
  6. Transfer the trimmed asparagus to a clean rimmed baking sheet and toss it with 1 tbsp extra-virgin olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper until the spears are evenly coated and shiny.
  7. Heat a gas or charcoal grill to medium-high heat, about 400-425°F, and scrub the grates clean with a grill brush; oil the grates lightly with the remaining 1 tbsp extra-virgin olive oil on a folded paper towel held with tongs.
  8. Place the chicken breasts on the hot grill grates over direct medium-high heat and cook with the lid closed for 5-6 minutes, until the underside has dark grill marks and releases easily from the grates.
  9. Flip the chicken with clean tongs, brush the cooked top with a thin layer of orange glaze, close the lid, and grill for 4-6 minutes more until an instant-read thermometer inserted into the thickest part of each breast registers 165°F (74°C).
  10. Move the chicken to a clean platter, brush it with another thin layer of glaze, tent it loosely with foil, and let it rest for 5 minutes so the juices redistribute and the carryover heat stabilizes.
  11. While the chicken rests, arrange the asparagus perpendicular to the grill grates over direct medium-high heat and grill for 5-7 minutes, turning with tongs every 1-2 minutes, until the spears are bright green, lightly charred, and crisp-tender when pierced with the tip of a knife.
  12. Warm any remaining glaze in the saucepan over low heat for 1 minute if it has thickened too much, then drizzle it over the rested chicken and asparagus on a serving platter.
  13. Sprinkle the dish with 2 tbsp chopped fresh parsley and serve immediately with orange wedges for squeezing over the chicken and asparagus.

Nutrition (per serving)

  • Calories: 352
  • Protein: 42 g
  • Fat: 13 g
  • Carbohydrates: 19 g
  • Fiber: 4 g
  • Sugar: 14 g
  • Sodium: 845 mg

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