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:
6 anchovy filets
6 garlic cloves, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
1 egg yolk
2 tablespoons freshly grated parmigiano-reggiano, plus more for garnish
1 tablespoon dijon mustard
1 tablespoon vegetable oil
1 tablespoon olive oil, plus more for drizzling
1 teaspoon sugar (omit if using meyer lemons)
2 1/2 pounds boneless skinless chicken thighs
chopped fresh parsley for garnish (optional)
Directions:
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.
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.
Preheat an outdoor charcoal grill for high heat and lightly oil the grate.
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).
Drizzle with olive oil and sprinkle with parsley. Serve with extra Parmigiano-Reggiano cheese, if desired.
