This Grilled Caesar Chicken transforms classic salad flavors into a juicy, char-grilled main. The marinade infuses the chicken with bold, savory depth, making it a simple yet impressive meal. Fire up the grill for this easy Grilled Caesar Chicken that’s perfect for any night.
Love Grilled Caesar Chicken? So do we! If you're into Chicken Breast Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Grilled Caesar Chicken
- Effortless flavor: The marinade does the work for maximum taste with minimal fuss.
- Perfect texture: Crisp, charred exterior with a moist, tender interior.
- Versatile uses: Great for salads, mains, sandwiches, or wraps.
- Restaurant-quality: Smoky, savory results that feel special.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1/2 cup high-quality Caesar dressing
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp anchovy paste (trust me on this!)
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp salt (optional, taste the dressing first)
- 1 tbsp chopped fresh parsley, for garnish
- Extra Parmesan, for serving
Tools: A grill (gas or charcoal), a medium-sized bowl, a whisk, a basting brush, tongs, and an instant-read thermometer.
Notes: The anchovy paste adds deep, savory flavor without tasting fishy. Fresh lemon juice and garlic brighten the marinade.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 15 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the anchovy paste. I know it can be a divisive ingredient, but it’s the key to that authentic, umami-rich Caesar flavor. It melts right into the marinade and you won’t even know it’s there—except for the incredible depth it provides.
- Pound your chicken breasts. If your chicken breasts are very thick or uneven, place them between two pieces of plastic wrap and gently pound them to an even ¾-inch thickness. This ensures they cook evenly on the grill without drying out the thinner parts.
- Let the marinade work its magic. Thirty minutes is the sweet spot. It’s long enough for the flavors to penetrate but not so long that the acid in the lemon juice and dressing starts to break down the protein and make the texture mushy.
- Get your grill properly hot. A medium-high heat is crucial. You want that initial sizzle when the chicken hits the grates to get a good sear and those beautiful, appetizing grill marks. If the grill is too cool, the chicken will steam and stick.
How to Make Grilled Caesar Chicken
Step 1: Create the Flavor-Packed Marinade. In your medium bowl, whisk together the Caesar dressing, grated Parmesan, fresh lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste, and black pepper. You’ll notice the mixture will thicken slightly and become wonderfully aromatic. Give it a quick taste—this is where you can decide if you’d like to add the optional salt, but remember the Parmesan and dressing are already quite salty.
Step 2: Marinate the Chicken. Place your chicken breasts in a large resealable plastic bag or a shallow dish. Pour about two-thirds of the marinade over the chicken, reserving the rest for basting later. Seal the bag or cover the dish, then massage the marinade all over the chicken to ensure every inch is coated. Pop it in the refrigerator for 30 minutes. Don’t be tempted to marinate for hours—the acids will start to change the chicken’s texture.
Step 3: Preheat and Prep the Grill. While the chicken is marinating, preheat your grill to medium-high heat (around 400-450°F / 200-230°C). You want those grates to be nice and hot so you get a perfect sear. Take the chicken out of the fridge about 5 minutes before grilling to take the chill off—this helps it cook more evenly.
Step 4: Grill to Perfection. Lightly oil the grill grates. Place the chicken breasts on the grill and discard the marinade they were sitting in. Close the lid and cook for 6-8 minutes. You’ll see the edges of the chicken start to turn opaque. Now, flip the chicken. Brush the tops with some of the reserved, fresh marinade. Close the lid again and cook for another 6-8 minutes.
Step 5: Check for Doneness and Rest. The most reliable way to know if your chicken is done is to use an instant-read thermometer. Insert it into the thickest part of the breast—you’re looking for an internal temperature of 165°F (74°C). The chicken should feel firm to the touch, and the juices should run clear. Once it’s done, transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring every single bite is moist.
Step 6: Garnish and Serve. Just before serving, sprinkle the grilled chicken with the chopped fresh parsley and an extra shower of freshly grated Parmesan cheese. That little bit of green and the extra cheese just makes it look and taste even more incredible. Slice it up and get ready for some seriously delicious chicken.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in marinade up to 3 months; thaw in fridge before grilling.
- Reviving: Reheat gently in a skillet over low heat to maintain moisture.
Serving Suggestions
Complementary Dishes
- A classic Caesar salad — It’s the most obvious pairing for a reason! The crisp romaine and crunchy croutons are the perfect textural and temperature contrast to the warm, savory chicken.
- Grilled asparagus or zucchini — Toss them in a little oil, salt, and pepper and throw them on the grill alongside the chicken. They’ll pick up a little smokiness and make the whole meal feel cohesive.
- Garlic herb roasted potatoes — Their creamy interior and crispy exterior are a fantastic, hearty base that soaks up any extra flavor from the chicken beautifully.
Drinks
- A crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cut through the rich, savory flavors of the chicken and Parmesan beautifully.
- A light Italian lager — The clean, crisp finish of a beer like Peroni is a fantastic, refreshing counterpoint to the smoky, charred notes from the grill.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are a simple and effective palate cleanser between bites.
Something Sweet
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect way to end the meal without feeling too heavy after a savory main course.
- Berry crumble with vanilla ice cream — The sweet, jammy berries and buttery topping offer a wonderful, comforting contrast to the savory dinner.
- Dark chocolate espresso beans — Just a few of these after dinner provide a rich, bitter-sweet note that complements the meal’s umami flavors surprisingly well.
Top Mistakes to Avoid
- Mistake: Using a sugary or “light” Caesar dressing. These often contain thickeners and sweeteners that can burn easily on the grill and don’t provide the same robust flavor base. Stick with a high-quality, classic-style dressing for the best results.
- Mistake: Poking and prodding the chicken constantly. I’ve messed this up before too… but you have to let it be! When you first place the chicken on the grill, let it cook undisturbed. This allows a proper sear to form, which gives you those beautiful grill marks and prevents sticking.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you slice into the chicken immediately, all those precious juices will run out onto the cutting board, leaving you with drier meat. Five minutes makes a world of difference.
- Mistake: Basting with the used marinade. The marinade that the raw chicken was sitting in should always be discarded for food safety reasons. Always reserve a portion of fresh, untouched marinade specifically for basting during the last few minutes of cooking.
Expert Tips
- Tip: Let the chicken “unstick” itself. When it’s time to flip, don’t force it. If the chicken is sticking to the grates, it means the sear isn’t complete yet. Give it another minute, and it will release naturally when it’s ready.
- Tip: Create “flare-up free” zones. If you’re using a gas grill, leave one burner on a lower setting or off completely. If you get a sudden flare-up from the dripping marinade, you can move the chicken to this cooler zone to prevent burning while it finishes cooking.
- Tip: Add a smoky twist. If you’re using a gas grill, try adding a smoker box with wood chips like hickory or applewood. It will infuse the chicken with an extra layer of smoky flavor that takes it to a whole new level.
- Tip: Make it a freezer meal. You can assemble the chicken and marinade in a freezer bag and freeze it for up to 3 months. Thaw it in the refrigerator overnight, and it’s ready to grill—a fantastic shortcut for a future busy night.
FAQs
Can I bake this instead of grilling?
Absolutely! If the weather isn’t cooperating, you can bake this chicken at 400°F (200°C). Place the marinated chicken on a parchment-lined baking sheet and bake for 20-25 minutes, or until it reaches 165°F internally. You won’t get the char, but the flavor will still be fantastic. For a bit of color, you can pop it under the broiler for the last minute or two.
How long do the leftovers last?
Leftover grilled Caesar chicken will keep beautifully in an airtight container in the refrigerator for 3-4 days. It’s fantastic cold, sliced over a salad for lunch, or gently reheated in a skillet over low heat. I don’t recommend microwaving, as it can make the texture a bit rubbery.
What can I use if I don’t have anchovy paste?
If you’re truly opposed, you can leave it out, but you’ll be missing that signature savory depth. A decent substitute is about a teaspoon of soy sauce or fish sauce, which will provide a similar hit of umami without a distinctly fishy flavor.
Can I use chicken thighs instead of breasts?
You sure can! Boneless, skinless chicken thighs work wonderfully here. They’re a bit more forgiving on the grill due to their higher fat content. Just adjust the cooking time slightly—they may take a few minutes longer to cook through. The internal temperature should still be 165°F.
My marinade seems really thick. Is that okay?
Yes, that’s perfectly normal! The Parmesan cheese and the emulsified nature of the dressing create a thicker consistency that clings to the chicken beautifully. It will thin out a little as it marinates from the chicken’s natural juices and will baste on just fine. If you’re really concerned, you can add a teaspoon of water or olive oil to loosen it.
Grilled Caesar Chicken
Make juicy, flavorful Grilled Caesar Chicken with our easy marinade. Perfect for a quick weeknight dinner or summer BBQ. Get the recipe and fire up the grill!
Ingredients
For the marinade:
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1/2 cup high-quality Caesar dressing
-
1/4 cup freshly grated Parmesan cheese
-
2 tbsp fresh lemon juice
-
4 cloves garlic (minced)
-
2 tsp Dijon mustard
-
2 tsp Worcestershire sauce
-
1 tsp anchovy paste
-
1/2 tsp freshly cracked black pepper
-
1/4 tsp salt (optional, taste the dressing first)
For the chicken and garnish:
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4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1 tbsp chopped fresh parsley (for garnish)
-
Extra Parmesan (for serving)
Instructions
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In your medium bowl, whisk together the Caesar dressing, grated Parmesan, fresh lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste, and black pepper.01
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Place your chicken breasts in a large resealable plastic bag or a shallow dish. Pour about two-thirds of the marinade over the chicken, reserving the rest for basting later. Seal the bag or cover the dish, then massage the marinade all over the chicken to ensure every inch is coated. Pop it in the refrigerator for 30 minutes.02
-
While the chicken is marinating, preheat your grill to medium-high heat (around 400-450°F / 200-230°C).03
-
Lightly oil the grill grates. Place the chicken breasts on the grill and discard the marinade they were sitting in. Close the lid and cook for 6-8 minutes. Now, flip the chicken. Brush the tops with some of the reserved, fresh marinade. Close the lid again and cook for another 6-8 minutes.04
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The most reliable way to know if your chicken is done is to use an instant-read thermometer. Insert it into the thickest part of the breast—you’re looking for an internal temperature of 165°F (74°C). Once it’s done, transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes.05
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Just before serving, sprinkle the grilled chicken with the chopped fresh parsley and an extra shower of freshly grated Parmesan cheese.06
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