Caesar Grilled Chicken

Overhead photo of grilled Caesar chicken breasts topped with herbs and served with Caesar sauce.

5 from 1 vote

This Caesar Dressing Marinated Grilled Chicken uses creamy Caesar dressing, fresh garlic, and lemon to make juicy, boldly flavored chicken breasts. Brush the grilled chicken with a buttery Parmesan finishing sauce for even more Caesar flavor.

Prep Time10

Cook Time25

Marinating Time3

Total Time3 35

Course: Main

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brianna May

Equipment

Meat Thermometer

Ingredients

Chicken and Marinade

2 1/2 pounds boneless skinless chicken breasts about 4–6 breasts, depending on size
1 heaping cup Caesar dressing preferably creamy and full-fat
12 cloves garlic finely grated or minced
1 large lemon zested and juiced
1 teaspoon Morton kosher salt
freshly cracked black pepper to taste

Finishing Sauce

1/4 cup reserved Caesar marinade set aside before adding the raw chicken
2 tablespoons salted butter melted
2 tablespoons grated Parmesan cheese preferably finely grated
1 tablespoon chopped fresh parsley

Instructions

Make and separate the marinade. Whisk together the Caesar dressing, garlic, lemon zest, lemon juice, Morton kosher salt, and black pepper. Before adding the raw chicken, reserve 1/4 cup of the marinade in a separate small bowl. Cover and refrigerate it for the finishing sauce.
1 heaping cup Caesar dressing
12 cloves garlic
1 large lemon
1 teaspoon Morton kosher salt
freshly cracked black pepper
Marinate the chicken. Add the chicken breasts and remaining marinade to a gallon-size resealable bag. Massage until evenly coated, press out the excess air, and seal. Refrigerate for 3–6 hours. Do not marinate overnight.
2 1/2 pounds boneless skinless chicken breasts
Grill the chicken. Preheat the grill over high heat, then reduce it to medium-low. Remove the chicken from the bag and let the excess marinade drip off. Grill for 10–12 minutes on the first side, allowing it to cook more than halfway through. Do not rush the flip. When the chicken begins to loosen naturally from the grates, flip it with a spatula. Continue grilling until the thickest portion reaches 165°F.
Brush and rest. Stir the reserved marinade with the melted butter, Parmesan, and parsley. Brush it generously over the chicken immediately after removing it from the grill. Rest for 5 minutes before slicing against the grain.
1/4 cup reserved Caesar marinade
2 tablespoons salted butter
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley

Notes

Caesar dressing: Use a creamy, full-fat Caesar dressing that you already enjoy. Its flavor will come through clearly in the finished chicken.
Reserve before marinating: Set aside the 1/4 cup of marinade before it touches the raw chicken. Discard everything left in the marinating bag.
Do not marinate overnight: I tested a longer marinating time, and the acidic dressing made the exterior of the chicken mushy. Three to six hours produced the best texture.
Control the grill heat: Preheat on high, then reduce to medium-low so the creamy dressing and garlic do not burn before the center cooks.
Do not rush the flip: Let the chicken cook more than halfway on the first side. It should begin to release from the grates when it is ready.
Storage: Refrigerate leftover chicken in an airtight container for 3–4 days. Reheat gently to avoid drying it out.

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