Prep Time: 15 min. • Cook Time: 25 min.
Preheat oven to 475°F. Preheat you grill. Zest and juice one of the lemons. Cut the other 2 lemons in half. Peel and chop the garlic. Chop the parsley.
In a small bowl, combine the lemon zest, lemon juice, chopped parsley, chopped garlic, crushed red pepper, dried oregano, ¼ cup extra virgin olive oil, ¼ tsp. salt and 2 Tbsp. hot water. Stir well to combine. Pour about ¼ cup of this mixture into a zip lock bag with the chicken breasts. Squeeze any extra air out of the bag and refrigerate for at least 15 minutes or up to 2 hours.
Place the lemon halves cut side down on the hot grill. Remove when the cut side is lightly charred. At the same time, remove the chicken breasts from the marinade and pat dry. Place chicken breasts on grill and sear the on one side for 3-4 minutes or until golden brown. Turn and continue to cook on the second side for another 3-4 minutes. For food safety, chicken should reach 165°F internal temperature, continue to cook if necessary.
While the chicken is cooking, toss the asparagus with 1 tsp. olive oil and a pinch of salt and spread on a non-stick sheet pan. Place in the oven for 5-6 minutes or until the asparagus is tender.
Divide the asparagus betwixt two plates. Top with the chicken breasts. Spoon the remaining lemon sauce over chicken and asparagus. Garnish with the charred lemon halves.