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!!
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.
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.