Grilled Caesar Marinated Chicken (2025)

This grilled caesar marinated chicken recipe is a delicious way to jazz up boring chicken breasts. A tangy, homemade caesar dressing makes the perfect marinade for meaty chicken. Packed with garlic, lemon, zesty capers, and of course parmesan cheese, you'll wonder why you haven't used caesar dressing a marinade before!

Why This Recipe Works

Quick and easy marinade! The marinade for this chicken comes together in under a minute. No complicated equipment needed, as you would generally need to make caesar dressing.

No anchovies! Traditional caesar dressing has anchovies in the dressing, for a salty element. While I don't personally mind the anchovies, I don't have a ton of uses for them, so I don't generally keep them on hand. This dressing has no anchovies, and all the flavour!

Versatile marinade! The caesar marinade is also a delicious salad dressing, or dip. That means, be sure to make extra!

Ingredients

• Bone-in, skin-on chicken breasts:I like to use bone-in and skin-on chicken breasts because both the bone and skin add extra flavour, fat, and moisture to the chicken breasts.
• Mayonnaise:This caesar marinade is mayonnaise-based. For that reason, I recommend using a good quality, full fat mayonnaise, that you know and love.
• Dijon mustard:Dijon mustard adds a delicious, savoury and tangy flavour to the marinade, and is a traditional element in caesar dressing. I recommend dijon mustard over plain yellow mustard, as yellow mustard is more overwhelming.
• Fresh capers: Capers are my favourite substitution to anchovies. They add a salty, briny element to the marinade that you would also get from anchovies. You can mince the capers into a paste, or keep them a little bit chunky.
• Parmesan cheese
• Fresh garlic
• Fresh lemon

A full list of ingredients with measurements is located on therecipe card, below.

Instructions

In a large mixing bowl, whisk together the ingredients for the marinade. Reserve one quarter of the marinade in another small bowl.

Add the chicken breasts to the marinade, and let the chicken marinate for 10-15 minutes. If you have more time, you can let the chicken marinate for up to 24 hours.

Preheat your grill to 425°F, or agrill panon medium-high heat. Spray the grill orgrill panwith cooking spray.

Sear the chicken, skin-side down, for approximately 20 minutes on each side. If using a barbecue, you can keep the heat lower on one side of the barbecue, and transfer the chicken breasts to the cooler side to continue cooking. Cook the chicken until it reaches an internal temperature of 165°F on an instant read thermometer.

Finish the chicken by brushing with the remaining caesar dressing onto the hot chicken.

Substitutions

• Chicken breasts:Feel free to use chicken thighs, drumsticks, or a whole chicken broken down for a variety.
• Dijon mustard:You can use grainy mustard, or brown mustard, in place of dijon. They both are packed with a similar tang and bite. You can also choose from these great substitutions for dijon mustard.
• Capers: You can use anchovies or anchovy paste if you prefer, or have it on hand.
• Fresh lemon: If you are in a pinch, bottled lemon juice works as well.

Variations

• Roasted garlic: For a sweet, mellow garlic flavour, swap out fresh garlic for homemade roasted garlic.

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found onmy storefront.

• Mixing bowls
• Grill panor BBQ
• Pastry brush

Make Ahead & Storage

Make Ahead Instructions

The caesar marinade can be made 2-3 days in advance. Store in an airtight container in the fridge.

Alternatively, you can marinate the chicken in the caesar dressing 24-48 hours in advance. Store in the fridge in an airtight container.

Storing Leftovers

Store leftover grilled chicken in an airtight container, in the fridge. The chicken will keep well for 2-3 days. Store the reserved caesar dressing in a separate airtight container in the fridge.

To reheat, cover with foil and heat in the oven, or theair fryer.

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