Grilled Chicken with Caesar Marinade
Grilled chicken marinaded in a caesar dressing, perfect for barbecue and salads.
Yield: 4
Calories: 337kcal
Materials
Chicken Marinade
- 2/3 cup Caesar Salad Dressing Make sure it's not a creamy caesar salad dressing. See note below.
- 1 large Garlic clove, minced
- 1 tbsp Dijon Mustard
- Salt & Pepper to taste
- 1 1/2 lbs Boneless skinless chicken thighs, or tenders 4-6 chicken thighs
Instructions
Make Marinade
- In a med bowl or measuring cup add caesar salad dressing, minced or grated garlic clove, dijon mustard, salt and pepper.
- Place the chicken in a bowl or plastic bag and pour the marinade over the chicken making sure all the pieces are coated.
- Marinade for at least one hour.
- Remove chicken from marinade ( discard the marinade).
- Grill until the internal temperature reaches 165℉.
- Place grilled chicken on platter then drizzle with a bit of the leftover caesar salad dressing from the bottle.
Notes
I use Ken's Steak House Lite Caesar Dressing & Marinade. It has the best flavor for this recipe. I have also used Neuman's Own Caesar dressing with success.
Make sure the dressing is not the creamy one but vinegar based.
You can use bone in chicken thighs or turkey steaks.
Once chickens removed from marinade do not use the remaining marinade just throw it out for safety reasons.
Grilling is the preferred method but you can also bake it at 400°F for approx 30- 40 minutes depending on which cut of chicken you are using and your oven temps.
Store covered in the refrigerator up to 3 days.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 2g | Protein: 21g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 606mg | Potassium: 270mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg