Grilled Lemon Chicken with Caesar Salad

Grilled Lemon Chicken with Caesar Salad

Grilled Lemon Chicken with Caesar Salad


4 boneless skinless chicken thighs or chicken breasts
1/4 cup extra-virgin olive oil
zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced

1 egg yolk
1 clove garlic, minced
1 ounce Dijon mustard
1/3 cup red wine vinegar
1lemon, juiced
3/4 cup vegetable oil
1/3 cup extra virgin olive oil
1 teaspoon Worcestershire-sauce
1/3 cup Parmesan, grated
1 anchovy filet, optional
salt & pepper, to taste

1 head romaine lettuce, cut or torn into bite size pieces and washed


Place all ingredients, except chicken, in a medium bowl, whisk to combine. Place chicken in the marinade making sure all the pieces are well coated. Cover and refrigerate for at least 4 hours or overnight.

Place all ingredients, except lettuce, in a blender. Blend to emulsify. Season with salt, pepper, Worcestershire and/or lemon if more is needed, refrigerate.

Preheat a grill pan or outdoor grill to medium-high heat. Remove chicken from the lemon marinade and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer chicken to a plate, squeeze the juice of 1/2 a lemon over the all the pieces, let rest.

In the meantime mix romaine lettuce with Caesar dressing, divide between 4 plates. Slice chicken and fan out over caesar salad.

Top with more Parmesan and your favorite croutons, optional.

Enjoy with a delicious bottle of Chateau 2016 Unoaked Chardonnay

Wine Pairings