These Caesar Chicken Thighs transform juicy chicken with a bold, garlicky Caesar marinade. The result is crispy-skinned, tender meat perfect for any night. It’s a simple yet impressive dish that delivers maximum flavor with minimal effort.

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Why You’ll Love This Caesar Chicken Thighs

Effortless flavor: The marinade does all the work.
Crispy & juicy: High heat delivers perfect skin and moist meat.
Versatile serving: Great on salads, with potatoes, or in sandwiches.
Liquid gold sauce: Pan drippings create a savory, drizzle-worthy finish.

Ingredients & Tools

• 8 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
• 1/2 cup mayonnaise
• 1/4 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tsp anchovy paste (trust me on this!)
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1 tbsp olive oil
• Fresh parsley or chives for garnish (optional)

Tools: A medium mixing bowl, whisk, 9×13 inch baking dish, and an instant-read thermometer.

Notes: Don’t skip the anchovy paste—it adds deep savoriness without a fishy taste. Use freshly grated Parmesan for best melting.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes (plus marinating time)

Before You Start: Tips & Ingredient Notes

• Bone-in, skin-on is the way to go. The bone helps the thigh cook evenly and keeps the meat incredibly juicy, while the skin protects the meat and crisps up beautifully. It’s worth seeking out for this recipe.
• Don’t be shy with the marinade time. For the best flavor, let the chicken marinate for at least 30 minutes. If you have the time, 2-4 hours in the fridge is even better. The acids and salt will tenderize the meat and work their way deep inside.
• Your baking dish matters. Use a ceramic or glass dish if you can. Metal pans can sometimes cause the bottom to cook too quickly and potentially burn the delicious sauce. A little preventative measure goes a long way.
• Pat your chicken dry. Before you add the marinade, use a paper towel to pat the chicken thighs completely dry. This helps the marinade stick better and is the first step to achieving that perfect, crispy skin.

How to Make Caesar Chicken Thighs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 2 months; thaw in fridge before reheating.
• Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispness.

Serving Suggestions

Complementary Dishes

• A Classic Caesar Salad — It’s the most obvious pairing for a reason. The cool, crisp romaine and crunchy croutons are the perfect textural contrast to the warm, savory chicken.
• Garlic Herb Roasted Potatoes — The crispy potatoes soak up the pan juices from the chicken beautifully, making for a truly decadent and satisfying plate.
• Simple Grilled Asparagus — The bright, slightly bitter notes of asparagus cut through the richness of the dish and add a lovely green element to your meal.

Drinks

• A Crisp Chardonnay — A lightly oaked Chardonnay has just enough body and buttery notes to complement the creamy, garlicky flavors without overpowering them.
• A Classic Gin & Tonic — The botanical notes and refreshing bitterness of a G&T are a fantastic palate cleanser between bites of the rich, umami-packed chicken.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are brilliantly simple and effective at resetting your taste buds.

Something Sweet

• Lemon Sorbet — The sharp, clean citrus flavor is a wonderfully light and refreshing way to end the meal after something so savory and rich.
• Dark Chocolate Espresso Truffles — A few bites of something deeply chocolatey and slightly bitter provide a sophisticated and satisfying finish.
• Vanilla Panna Cotta with Berry Compote — The creamy, smooth panna cotta and tart berries offer a lovely, gentle contrast that feels both elegant and comforting.

Top Mistakes to Avoid

• Mistake: Using boneless, skinless thighs. While you can technically use them, you’ll miss out on the incredible textural contrast of the crispy skin and the extra juiciness that the bone provides. I’ve tried it both ways, and the bone-in, skin-on version is just superior for this recipe.
• Mistake: Skipping the anchovy paste. I know it can be intimidating, but it’s the ingredient that delivers that authentic, deep, savory flavor. You won’t taste “fish,” you’ll just taste a more complex and delicious chicken.
• Mistake: Not letting the chicken rest. If you slice into it straight from the oven, all those precious juices will run out onto the cutting board, leaving you with drier meat. A brief 5-minute rest makes a world of difference.
• Mistake: Crowding the baking dish. If the thighs are too close together, they’ll steam instead of roast, and you’ll end up with soft, pale skin instead of that gorgeous, crispy golden-brown finish we’re after.

Expert Tips

• Tip: Grate your own Parmesan. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly into the sauce. A microplane zester will give you a fine, fluffy grate that incorporates perfectly.
• Tip: Get under the skin. When applying the marinade, gently lift the skin and spread a thin layer directly onto the meat. This creates a flavor-packed barrier and helps the skin get even crispier as it renders.
• Tip: Use the pan drippings for a next-level sauce. After removing the chicken, pour the pan juices into a small saucepan. Add a splash of chicken broth or white wine, simmer for a minute, and you have an incredible, ready-made sauce to pour over everything.
• Tip: For extra color and crispness, start on the stove. For a pro-level finish, sear the chicken thighs skin-side down in an oven-safe skillet for 5-6 minutes until golden before transferring the entire skillet to the oven to finish cooking.

FAQs

Can I make this with chicken breasts?
You can, but you’ll need to adjust the cooking time significantly. Boneless, skinless breasts will cook much faster and can dry out easily. If you do use them, pound them to an even thickness and reduce the baking time to 20-25 minutes, checking the internal temperature early and often. The dark meat of thighs is just more forgiving and flavorful for this particular recipe.

How long can I marinate the chicken?
The sweet spot is 2 to 4 hours. While 30 minutes is the minimum, marinating for longer than 4 hours, especially with the lemon juice, can start to break down the proteins and give the meat a slightly mushy texture. Overnight is generally not recommended for this particular marinade.

I don’t have an oven-safe thermometer. How can I tell when it’s done?
The chicken is done when the juices run clear when you pierce the thickest part with a knife or fork, and the meat is no longer pink. The skin should be a deep, appetizing golden brown. That said, I can’t recommend an instant-read thermometer enough—it takes all the guesswork out and guarantees perfectly cooked chicken every single time.

Can I prepare this ahead of time?
Absolutely! You can assemble the entire dish—chicken coated in marinade in the baking dish—cover it tightly, and keep it in the refrigerator for up to 8 hours before you plan to bake it. This makes it a fantastic option for easy entertaining or meal prep.

What’s the best way to store and reheat leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until warmed through. This will help re-crisp the skin. Avoid the microwave, as it will make the skin rubbery and the meat tough.