The ingredients of a Caesar dressing make a flavorful marinade for grilled chicken thighs. Egg yolk and Parmesan cheese give this chicken a nice, golden color and a rich flavor.
Ingredients
- anchovy filets: 6 piece
- garlic cloves: 6 piece (sliced)
- kosher salt: 1 tsp
- black pepper: 1 tsp (freshly ground)
- lemon juice: 0.25 cup (fresh)
- egg yolk: 1 piece
- freshly grated Parmigiano-Reggiano: 2 Tbsp (for garnish)
- Dijon mustard: 1 Tbsp
- vegetable oil: 1 Tbsp
- olive oil, plus more for drizzling: 1 Tbsp
- sugar (omit if using Meyer lemons): 1 tsp
- 1/2 pounds boneless skinless chicken thighs: 2 piece
- fresh parsley: (for garnish, chopped, optional)
Metric Conversion
Stages of cooking
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Combine anchovies, garlic, salt, and pepper in a large bowl. Use a potato masher, or back of a fork, to mash ingredients into a coarse paste.
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Add lemon juice, egg yolk, Parmesan cheese, Dijon mustard, oil,and sugar; whisk until marinade is thoroughly combined. Add chicken thighs one by one to the marinade, tossing to coat completely. Transfer to a resealable bag and marinate in the fridge for 8 to 18 hours, for best results.
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Preheat an outdoor charcoal grill for high heat and lightly oil the grate.
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Grill until chicken is uniformely browned and the juices run clear, for 4 to 5 minutes per side, depending on heat and size of thighs. An instant-read thermometer inserted into the center should read about 165 degrees F (74 degrees C).
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Drizzle with olive oil and sprinkle with parsley. Serve with extra Parmigiano-Reggiano cheese, if desired. Chef John
