Grilled Caesar Chicken Recipe

Name: Grilled Caesar Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 505 min
Yield: 6
Ingredients: 6 anchovy filets; 6 garlic cloves, sliced; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup fresh lemon juice; 1 egg yolk; 2 tablespoons grated Parmigiano-Reggiano; 1 tablespoon Dijon; 1 tablespoon vegetable oil; 1 tablespoon olive oil; 1 teaspoon sugar (omit if using Meyer lemons); 2 1/2 pounds boneless skinless chicken thighs; parsley

Cook Time: 10 minutes

The age-old trick of using bottled salad dressings as marinades for grilled meats has been around for as long as bottled dressings themselves. While the technique is simple, the results can be surprisingly delicious, especially if you tweak the basic concept just a bit. Instead of a typical salad dressing, were going to create an extra-concentrated marinade thats made specifically for grilling chicken, giving it a bold flavor thats sure to impress.

One of the best choices for this marinade is Caesar dressing. Garlic, lemon, and black pepper are all classic companions to grilled chicken, and the addition of anchovy brings a savory, umami-packed punch. Think of it as Italian MSG - a secret ingredient that transforms the flavor profile into something remarkable. But remember, no matter how good your marinade is, overcooking your chicken can ruin all your hard work. To prevent that, consider using chicken thighs, which are more forgiving than breasts. Thighs are juicier, and theyre less likely to dry out on the grill, giving you more room for error.

If you follow the steps carefully, you'll end up with perfectly grilled, flavorful chicken. Lets dive into the recipe!

Ingredients

6 anchovy fillets
6 garlic cloves, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
1 egg yolk
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more for drizzling
1 teaspoon sugar (omit if using Meyer lemons)
2 1/2 pounds boneless skinless chicken thighs
Chopped fresh parsley for garnish (optional)

Directions

Step 1: Start by combining the anchovies, garlic, salt, and pepper in a large bowl. Use a potato masher or the back of a fork to mash these ingredients together into a coarse paste.

Step 2: Add the fresh lemon juice, egg yolk, Parmesan cheese, Dijon mustard, vegetable oil, and sugar (if using) to the mixture. Whisk everything together until the marinade is well-combined and smooth.

Step 3: Now, add the chicken thighs one by one into the marinade, ensuring each piece is thoroughly coated. Once all the chicken is in the bowl, toss it gently to ensure its evenly covered with the marinade.

Step 4: Transfer the marinated chicken into a resealable plastic bag. Seal the bag tightly, and place it in the fridge to marinate for at least 8 hours, or up to 18 hours for the best flavor.

Step 5: When youre ready to cook, preheat your outdoor charcoal grill over high heat. Make sure the grill grates are lightly oiled to prevent the chicken from sticking.

Step 6: Grill the chicken thighs for about 4 to 5 minutes per side, or until they are evenly browned and the juices run clear. The exact time will vary based on the heat of your grill and the size of the thighs. You can also check the internal temperature with an instant-read thermometer - it should read 165F (74C) when fully cooked.

Step 7: Once the chicken is cooked, drizzle a little extra olive oil over the top and sprinkle with freshly chopped parsley for a burst of color and freshness. For an added touch of flavor, you can also serve with extra Parmigiano-Reggiano cheese.

Nutrition Facts (per serving)

Calories: 400
Total Fat: 22g (28% Daily Value)
Saturated Fat: 6g (31% Daily Value)
Cholesterol: 298mg (99% Daily Value)
Sodium: 831mg (36% Daily Value)
Total Carbohydrate: 3g (1% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 1g
Protein: 50g (99% Daily Value)
Vitamin C: 5mg (5% Daily Value)
Calcium: 63mg (5% Daily Value)
Iron: 2mg (14% Daily Value)
Potassium: 581mg (12% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Story Behind Grilled Caesar Chicken

Grilled Caesar Chicken is a modern twist on the classic Caesar salad, which was originally created in the 1920s by Italian-American restaurateur Caesar Cardini in Tijuana, Mexico. While the traditional salad relied on romaine lettuce, croutons, Parmesan cheese, and a rich dressing made from egg yolk, lemon juice, garlic, anchovies, and olive oil, culinary innovators soon discovered that these same bold flavors could be transformed into a marinade for grilled meats. The combination of garlic, anchovy, lemon, and Parmesan adds a savory umami punch, making the chicken both flavorful and visually appealing with a golden crust after grilling.

Regional Variations

Although Grilled Caesar Chicken has roots in North American cuisine, regional interpretations have emerged across the globe. In the southern United States, chefs often incorporate smoked paprika or cayenne pepper to give it a subtle heat, while in Mediterranean regions, olive oil and fresh herbs like oregano and basil are emphasized. Some Latin American adaptations include marinating the chicken in citrus juices, such as lime or orange, for a tangier profile. Despite these variations, the essence of the disha creamy, garlicky, and slightly tangy marinaderemains intact.

Differences From Similar Dishes

Unlike standard grilled chicken recipes that rely on simple seasoning or barbecue sauce, Grilled Caesar Chicken distinguishes itself through its layered complexity. The anchovy-based marinade provides depth without a fishy taste, while the egg yolk and Parmesan create a rich, almost velvety texture on the surface. Compared to chicken Parmesan or Chicken Alfredo, this dish is lighter, grilled rather than baked with breading, and allows the smoky char from the grill to interact with the tangy Caesar flavors. It is also distinct from a classic Caesar salad because the protein itself is marinated, offering a more integrated flavor than simply topping a salad with cooked chicken.

Serving Traditions

Grilled Caesar Chicken is versatile and commonly served in casual backyard barbecues, upscale bistro-style dinners, and family gatherings. It pairs beautifully with grilled vegetables, fresh garden salads, or creamy mashed potatoes. In restaurants, it is often sliced over a bed of romaine or mixed greens, echoing its salad origins while highlighting the smoky, charred chicken. Additionally, it can be served in sandwiches or wraps, providing a portable option for picnics or lunch menus.

Interesting Facts

The combination of anchovy and garlic in the marinade is sometimes called "Italian MSG" for its ability to enhance umami flavors without being overpowering.
Marinating the chicken for 818 hours allows the flavors to penetrate deeply, creating a juicy and tender texture that standard marinades often cannot achieve.
Chef Johns adaptation emphasizes the use of chicken thighs rather than breasts to prevent drying out, a tip often overlooked in other grilled chicken recipes.
Grilled Caesar Chicken can be enjoyed hot off the grill or cold in leftovers, making it a flexible dish for both main courses and salads.
The dish showcases the versatility of Caesar dressing beyond salads, inspiring culinary creativity for marinated proteins and even grilled seafood variations.

FAQ about Grilled Caesar Chicken Recipe

For the best flavor, marinate the chicken for 8 to 18 hours in the refrigerator. However, if you're short on time, you can marinate it for a minimum of 2 hours.

Yes, you can use chicken breasts, but chicken thighs are recommended because they are juicier and less likely to dry out during grilling. If using breasts, be sure to monitor the cooking time closely to avoid overcooking.

Yes, you can bake the marinated chicken thighs in the oven. Preheat the oven to 400°F (200°C) and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Optionally, you can broil it for the last 2-3 minutes to crisp up the skin.

Yes, you can freeze the marinated chicken. Place the marinated chicken in a freezer-safe bag or container and freeze for up to 3 months. When ready to cook, thaw it in the refrigerator overnight before grilling.

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. You can also use leftovers in salads, wraps, or sandwiches.

Yes, you can adjust the amount of anchovies according to your taste. If you prefer a milder flavor, you can reduce the anchovies to 3 or 4. However, anchovies provide a savory depth to the marinade, so reducing them too much may affect the overall flavor.

This chicken pairs well with a variety of sides such as Caesar salad, grilled vegetables, rice, or roasted potatoes. You can also serve it in lettuce wraps for a lighter option.

If the marinade becomes too thick, you can thin it out by adding a small amount of water, chicken broth, or extra lemon juice to reach your desired consistency.

Yes, you can skip the sugar, especially if you're using Meyer lemons, which are naturally sweeter. The sugar is optional and helps balance the acidity of the lemon juice.

Comments

Lacyanne

10/06/2025 01:52:54 PM

Super delicious marinade! The anchovy and garlic makes for a spectacularly savory flavor. The smoke from the charcoal pairs beautifully with the rich caesar flavor. We enjoyed them as a lettuce wrap and some chicken salad that was very tasty. The husband was pleased with his dinner. Hail, Caesar and thanks, Chef John!

Carolyn Martinez

07/21/2024 04:32:05 PM

I can’t believe how easy that was!

BobbyJ

04/20/2024 03:33:33 AM

Great marinade. I didn't have lemon and used about a Tbsp of red wine vinegar instead. Also skipped the sugar, used only 2.2 lbs of chicken, and forgot the parsley. I pan fried and baked. The pan fry was better. Can't wait to BBQ.

SteadyTuna5757

08/06/2023 07:36:19 PM

I have only been marinating this a few hours... BUT...I couldn't wait to try a taste. I just cooked a little piece in a pan and it is delicious!!!! I'll give it some more time to marinate but its hard to wait. If it tastes this good in a pan, I can only imagine how good it's going to taste when it's grilled. A keeper for sure!

LimeCrab1924

05/14/2023 10:24:20 PM

I made this exactly as per the recipe except I marinated for about 30 hours. It was beyond delicious!! So easy. Made rice and cowboy caviar as a side with tortilla chips!!! Oh my !!!!!

Stacy

05/10/2023 06:12:26 PM

Very flavorful and delicious. I used the leftovers to make a grilled chicken Caesar salad the next day (using Chef John’s croutons), that was equally tasty, so make extra.

blaqueowl

05/03/2023 06:48:56 AM

This is a fantastic recipe! The only changes I made were: I used the whole egg (out of curiosity), I didn't add the parsley because I didn't have on hand, and I about halved the chicken because that was all I had. This creates a soupy marinade which is great to use for brushing on the chicken while cooking. I accidentally marinated this for about 50 hours, however it was perfectly fine. As a sort of side by side comparison, I grilled half the thighs on both a propane grill and half on a charcoal grill. I think I slightly prefer the propane because the smokiest doesn't doesn't mask the complex umami flavors as much. As a bonus I dabbed a bit Crystal Extra Hot hot sauce on the chicken before which complemented the flavors wonderfully.

Gump

05/02/2023 06:58:05 PM

Cooked according to recipe, came out delicious!

SnappyChive7226

04/29/2023 09:33:09 PM

Delicious. I made a sub that I hope you will not mind. I used bone-in skin-on thighs. Same marinade, cooked on a rack on a baking sheet at 400F for 45 minutes . At the end I broiled to crisp the skin. And I cooked in oven since I don’t have a grill. Wonderful recipe, comme d’habitute.