The ingredients of a Caesar dressing make a flavorful marinade for grilled chicken thighs. Egg yolk and Parmesan cheese give this chicken a nice, golden color and a rich flavor.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 8 hrs 25 mins
Servings: 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 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)
Steps
- Combine anchovies, garlic, salt, and pepper in a large bowl. Use a potato masher, or back of a fork, to mash ingredients into a coarse paste.
- Add lemon juice, egg yolk, Parmesan cheese, Dijon mustard, oil,and sugar; whisk until marinade is thoroughly combined. Add chicken thighs one by one to the marinade, tossing to coat completely. Transfer to a resealable bag and marinate in the fridge for 8 to 18 hours, for best results.
- Preheat an outdoor charcoal grill for high heat and lightly oil the grate.
- Grill until chicken is uniformely browned and the juices run clear, for 4 to 5 minutes per side, depending on heat and size of thighs. An instant-read thermometer inserted into the center should read about 165 degrees F (74 degrees C).
- Drizzle with olive oil and sprinkle with parsley. Serve with extra Parmigiano-Reggiano cheese, if desired.
