Rosemary Caesar Grilled Chicken

Rosemary Caesar Grilled Chicken – this chicken is on repeat in our house. SO good! Super easy to make – chicken marinated in creamy Caesar dressing, olive oil, Worcestershire, and rosemary – grill up for THE BEST chicken you’ll ever eat! We make this at least once a week. Double up the recipe for leftovers! It is to-die-for delicious!

Grilled chicken on a plate

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Simple and Delicious Marinated Grilled Chicken

This Rosemary Caesar Grilled Chicken is on repeat in our house. Chicken marinated in olive oil, creamy caesar dressing, rosemary seasoning, and a splash of Worcestershire. YUM! This chicken is great on a salad, in a wrap, or on its own with some sides. I have been making a double batch so we can eat it leftover during the week. This is seriously delicious!! Add it to your menu ASAP!

chicken in grill pan

How to Make Rosemary Caesar Grilled Chicken

This chicken is super simple to make. Whisk together olive oil, creamy caesar dressing, Worcestershire, rosemary, salt and pepper. Pour the marinade over chicken and refrigerate a few hours to overnight. When ready to cook, remove the chicken from the marinade and discard the marinade. Cook the chicken on the grill until it reaches an internal temperature of 165ºF.

  • I used Ken’s Creamy Caesar Dressing.
  • Can use any cut of chicken you prefer: breasts, thighs, legs, or tenders.
    • You can use boneless or bone-in chicken.
    • Depending on the size of your chicken breasts, you will want to cook the chicken for approximately 12 to 15 minutes. The chicken needs to have an internal temperature of 165ºF. Use a meat thermometer to check the chicken in the thickest part of the breast before eating.
  • I don’t have a grill. Can I cook the chicken on the stove? Yes! To cook chicken breasts without a grill, pan sear the chicken 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
  • My number one tip for grilling chicken at home is to pound the chicken to an even thickness. We put our chicken breasts in a ziplock bag and pound out the hump with a meat mallet/pounder. If the chicken is an even thickness, it will cook more evenly. You won’t have one juicy end and one dry end.
  • Another tip is to use a charcoal starter so your chicken doesn’t taste like lighter fluid. Lighter fluid overpowers the flavors in the chicken. You don’t want to spend time marinating chicken and then just end up tasting lighter fluid.
grilled chicken breast on a plate

What to Serve with Grilled Chicken

This chicken is very versatile. It goes with just about anything – salad, green beans, asparagus, rice, potatoes. Leftover chicken is great chopped up on top of a salad or in a wrap. This is definitely going in the dinner rotation!

Here are a few of our favorite side dish recipes on the side that go great with this yummy grilled chicken:

Bourbon Mushrooms

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Delmonico Potatoes

Delmonico Potatoes – the most AMAZING potatoes EVER!!! We have made these 3 times in the last month. They are…

Creamy Greek Salad

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Rosemary Caesar Grilled Chicken

Yield: 4 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Rosemary Caesar Grilled Chicken – this chicken is on repeat in our house. SO good! Super easy to make – chicken marinated in creamy Caesar dressing, olive oil, Worcestershire, and rosemary – grill up for THE BEST chicken you'll ever eat! We make this at least once a week. Double up the recipe for leftovers! It is to-die-for delicious!!

Ingredients:

  • ½ cup olive oil
  • ½ cup creamy Caesar dressing
  • 3 Tbsp Worcestershire sauce
  • 1 Tbsp dried rosemary
  • salt and pepper, to taste
  • 4 skinless boneless chicken breast halves

Instructions:

  • In a medium bowl, whisk together the olive oil, Caesar dressing, Worcestershire sauce, rosemary, salt, and pepper.
  • Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and pour marinade over chicken. Toss chicken in bag to coat with marinade. Refrigerate for at least 8 hours to overnight.
  • Prepare grill. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Notes:

  • I used Ken’s Creamy Caesar Dressing.
  • Can use any cut of chicken you prefer: breasts, thighs, legs, or tenders.
    • You can use boneless or bone-in chicken.
    • Depending on the size of your chicken breasts, you will want to cook the chicken for approximately 12 to 15 minutes. The chicken needs to have an internal temperature of 165ºF. Use a meat thermometer to check the chicken in the thickest part of the breast before eating.
  • I don’t have a grill. Can I cook the chicken on the stove? Yes! To cook chicken breasts without a grill, pan sear the chicken 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes.
  • My number one tip for grilling chicken at home is to pound the chicken to an even thickness. We put our chicken breasts in a ziplock bag and pound out the hump with a meat mallet/pounder. If the chicken is an even thickness, it will cook more evenly. You won’t have one juicy end and one dry end.
  • Another tip is to use a charcoal starter so your chicken doesn’t taste like lighter fluid. Lighter fluid overpowers the flavors in the chicken. You don’t want to spend time marinating chicken and then just end up tasting lighter fluid.

Steph

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Comments

  1. I will be trying this as soon as I remember to start a day ahead. I hope it's as good as your all time favourite marinade of mine – the one with equal parts Italian dressing and soy sauce. So good!!!!

  2. What Caesar dressing do you prefer? I have never bought any and would like to use the one you use when making this delicious sounding chicken. Thank you!

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