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American·Main Course

Grilled Caesar Chicken Thighs

A bold and savory twist on the classic salad, using a concentrated marinade of garlic, anchovies, and Parmesan cheese to create incredibly flavorful and juicy grilled chicken.

Prep

20m

Cook

15m

Total

1080m

Serves

6

Method

  1. 01

    Place the sliced garlic and anchovy fillets in a mixing bowl. Season with salt and freshly ground black pepper. Use a potato masher to smash and mash the mixture until the garlic is activated and the ingredients form a coarse paste.

    Step 1
    Watch · 0:32
  2. 02

    To the garlic-anchovy paste, add the Dijon mustard, egg yolk, lemon juice, olive oil, vegetable oil, and grated Parmesan cheese. If using a standard lemon instead of a sweeter Meyer lemon, add a teaspoon of sugar. Whisk thoroughly until well combined and slightly emulsified.

    Step 2
    Watch · 1:55
  3. 03

    Add the chicken thighs to the marinade one at a time, ensuring each piece is fully coated in all its nooks and crannies. Transfer the chicken and all the marinade into a large zip-top bag, squeeze out the excess air, and seal tightly.

    Step 3
    Watch · 2:54
  4. 04

    Refrigerate the chicken for at least 8 hours, though 14 to 18 hours is recommended for maximum flavor. Place the bag in a bowl to prevent leaks and flip the bag occasionally to ensure even marination.

    Step 4
    Watch · 3:55
  5. 05

    Preheat an outdoor grill to medium-high heat. Grill the chicken, starting smooth-side down, for about 4–5 minutes per side. Continue flipping and rotating the pieces between hot and cool spots until they reach an internal temperature of 150–155°F (65-68°C) or feel firm and springy to the touch. The total cooking time should be roughly 15–18 minutes.

    Step 5
    Watch · 4:15
  6. 06

    Remove the chicken from the grill and let it rest on a platter. Pour any accumulated juices from the resting plate back over the chicken. Finish with a drizzle of fresh olive oil and a sprinkle of chopped Italian parsley before serving.

    Step 6
    Watch · 6:36

From Chef John

  • “We've chickened the salad, now we're going to salad the chicken.”
  • “If you throw those [accumulated juices] away, we cannot be friends.”
  • “You are after all the St. Bernard of whether to go low carb.”