Grilled Chicken Caesar Recipe

Pound and Marinate

If chicken breasts are very thick, place each between two sheets of plastic wrap and pound to an even 1/2–3/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking.

In a bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 1 tbs Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt and 1 tsp freshly ground black pepper to make the marinade.

Place the chicken in a shallow dish or resealable bag and pour the marinade over. Turn to coat thoroughly. Refrigerate for at least 30 minutes and up to 2 hours. Remove chicken from the fridge 15 minutes before grilling to come toward room temperature.

Preheat Grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill chicken 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior has nice char marks. Avoid overcooking to keep the chicken juicy.

Transfer chicken to a cutting board and let rest for 5 minutes before slicing thinly on a bias.

While the chicken marinates or rests, preheat the oven to 375°F (190°C).

Toss 4 cups cubed day-old bread with 2 tbs olive oil, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated.

Spread the bread cubes in a single layer on a baking sheet and bake 10–12 minutes, tossing halfway, until golden and crisp. Cool slightly.

In a medium bowl whisk together 1 cup mayonnaise, 2 tbs fresh lemon juice, 1 finely minced garlic clove, 1 tsp anchovy paste, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Fold in 1 cup freshly grated Parmesan cheese. If the dressing is too thick, thin gradually with up to 2 tbs water until you reach a pourable consistency.

Taste and season with 1 tsp salt and 1 tsp black pepper (adjust to preference). Refrigerate until ready to assemble; dressing can be made up to 24 hours ahead. Stir before using.

Tear or chop the washed and dried Romaine lettuce into bite-size pieces and place in a large salad bowl.

Add the warm (or cooled) croutons to the lettuce.

Add about half of the dressing and toss lightly to coat the leaves evenly. Add more dressing as needed to taste — Caesar should be creamy but not soggy.

Slice the rested grilled chicken thinly and arrange on top of the dressed lettuce.

Sprinkle 1/4 cup freshly grated Parmesan over the salad and finish with freshly ground black pepper. Serve with lemon wedges on the side for those who want a bright squeeze of lemon.