Description
A flavorful Rosemary Caesar Grilled Chicken recipe that combines creamy Caesar dressing and aromatic rosemary to marinate tender chicken breasts, delivering a juicy and savory grilled dish perfect for a quick weeknight dinner or a weekend barbecue.
Ingredients
Scale
Marinade Ingredients
- ½ cup olive oil
- ½ cup creamy Caesar dressing
- 3 Tbsp Worcestershire sauce
- 1 Tbsp dried rosemary
- Salt and pepper, to taste
Chicken
- 4 skinless boneless chicken breast halves
Instructions
- Prepare the marinade: In a medium bowl, whisk together olive oil, creamy Caesar dressing, Worcestershire sauce, dried rosemary, salt, and pepper until combined.
- Marinate the chicken: Pound each chicken breast to approximately 1/4 inch thickness for even cooking. Place the chicken breasts into a gallon-size ziplock bag, pour the prepared marinade over the chicken, and toss to fully coat the pieces. Seal the bag and refrigerate for at least 8 hours or overnight to allow flavors to penetrate.
- Preheat the grill: Prepare your grill for medium-high heat grilling, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the chicken: Remove chicken breasts from the marinade, shaking off excess. Grill the chicken for 8 to 12 minutes total, turning once halfway through, until the internal temperature reaches 165°F (74°C), the chicken is no longer pink in the center, and juices run clear.
- Rest and serve: Once cooked, let the chicken rest for a few minutes before serving to retain juices and enhance flavor.
Notes
- Marinating overnight enhances the flavor but a minimum of 8 hours is sufficient.
- Use a meat thermometer to ensure chicken is fully cooked for safety.
- Pounding the chicken to an even thickness prevents uneven cooking and helps it cook faster.
- This recipe works great with a gas or charcoal grill.
- For a lower sodium option, reduce or omit added salt and use a low-sodium Caesar dressing.
