Grilled Caesar Chicken

Recipe View Prepare the Caesar Marinade: In a large bowl, combine the anchovies, sliced garlic, kosher salt, and freshly ground black pepper. Using a potato masher or the back of a fork, mash the ingredients into a coarse paste. (5 minutes)

Recipe View Emulsify the Marinade: Add the fresh lemon juice, egg yolk, grated Parmigiano-Reggiano cheese, Dijon mustard, vegetable oil, olive oil, and sugar (if using). Whisk thoroughly until the marinade is fully combined and emulsified. (3 minutes)

Recipe View Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, one by one, ensuring each piece is completely coated. Transfer the marinated chicken to a resealable bag or container. Marinate in the refrigerator for at least 8 hours, or up to 18 hours for optimal flavor. (5 minutes + 8-18 hours marinating)

Recipe View Preheat the Grill: Preheat an outdoor charcoal grill to high heat. Lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Grill the Chicken: Grill the marinated chicken thighs until they are uniformly browned and the juices run clear when pierced with a fork, approximately 4 to 5 minutes per side, depending on the heat of the grill and the size of the thighs. For accurate doneness, an instant-read thermometer inserted into the center of a thigh should read 165 degrees F (74 degrees C). (8-10 minutes)

Recipe View Garnish and Serve: Once the chicken is grilled to perfection, drizzle with a touch of olive oil and sprinkle with fresh parsley. Serve immediately. You may also serve with extra grated Parmigiano-Reggiano cheese, if desired. (2 minutes)