Grilled Caesar Chicken | Food Wishes
HTML-код
- Опубликовано: 27 апр 2023
- We’ve put chicken in the Caesar salad, and now we’re going to put Caesar salad in the chicken, by marinating the meat with an extra-strength version of the dressing, before we grill it to perfection. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/grilled-ca...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Grilled Caesar Chicken, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
![Gunna - back in the a [Official Video]](http://i.ytimg.com/vi/oBrbejOHjLw/mqdefault.jpg)
Imagine living next door to this man and having to put up with those crazy good smells...
For reals!!!!!
I would egg his house if he didn't share🙃
@@randylahey1232 😂
Have you lived with indians or pakistanis
I was feeling sorry for the bobcat in his video a couple of weeks ago. Imagine smelling grilled Caesar chicken and having to settle for raw rodent.
I'm always on the lookout for new and creative ways to cook poultry, so I'll give this a try. After all, I am the old geezer of my Chicken Caesar!
You ARE the winner of your dinner.
Chef John will be stealing that!
Lol
But will you give it a try SOON?
@@MrVovansim As SOON as I figure out where they sell anchovy fillets at my grocery store!
Chef John is always the best at smashing and mashing!
Smashuh smashuh. And mashuh mashuh.
As his wife, I can confirm
This recipe is awesome as is. Made it twice exactly as the chef ordered and this was top-notch.
I made it a third time experimentally, to see if I could take some shortcuts.
-3tbs fish sauce replaces anchovies
-3tsp garlic powder replaces fresh garlic
-yellow mustard replaces Dijon
-shortened marination time to only a few hours because fish sauce will continue making your food salty the longer you let it sit
Anyway, this shortcut version probably tastes 90% as awesome as the scratch version above. I think both are an excellent way to make chicken breasts more interesting.
Did you grill or just cook it in a pan? I dont have a grill and wondering if its just as good
@@sadek__4952 I’ve done grill and griddle. A griddle is essentially the same result as using a pan, (just a huge pan and outdoors lol) and yes it turns out great.
On the griddle the only extra step I take is pounding out my breasts flat for even cook time.
@@tommaj5657 awesome! I am gonna be trying this out soon. Only substitution i will do will be changing anchovy flesh to anchovy paste. And i will definitely use thighs… if they are skinless snd boneless they are almost the same calories as the breast so the whole “healthy” thing doesn’t matter there…
"This is how the universe works.", I am so with you on this one Chef John!
Laughed out loud when you said “because if you don’t, it will leak and if you do it won’t”
As soon as I saw those anchovy fillets hit the bowl I had a HUGE smile on my face and my mouth began to water.... so many ppl undervalue the anchovy and what it can do to a dish.
We refer to anchovies as 'bacon of the sea', because they make everything better on lent days.
Amen! Anchovy paste is one of my secret weapons! 😉
Annnd, people often forget that Worcestershire sauce has its flavor from anchovies plus vinegar. And SE Asian cooking especially wouldn't be what it is without some sort of seafood based sauce. Fish flavor (in the right amounts) brings seriously good umami!
Chef John, I've been watching your videos since 2012. Thank you for consistently sharing your knowledge with us.
Gotta love chef John's grilling recipes. Every new grilling that gets posted usually ends up in printed in a folder so I can go back to it frequently.
Hey Chef John, wasn’t particularly interested in this dish but clicked anyway because had a low day. It’s so easy to forget how much you pack in abt ingredients and techniques. You’re the best! Your voice cheers me up and I learn things. Will be going back to other videos I skipped. Thanks and keep going strong!
Mr Chef John this has got to be, one of the smartest recipes I’ve ever come across! Incorporating so many flavours! I’m definitely going to make this, this weekend and I thank you! 🇦🇺
Why do you put, so many random commas in, your sentences?
I've always cooked skinless, boneless chicken thighs in a similar way - I marinade them in a mix of Dijon mustard, soy sauce, lemon juice, olive oil and crushed garlic (plus chopped, fresh parsley, if I have some). It's delicious and foolproof!
This recipe is a nice twist with the anchovies, egg yolk and parmesan. Will definitely give this a try - but my recipe is a great alternative from store cupboard ingredients. You don't even need a recipe, I just eyeball it!
I ran to the kitchen to make up this Caesar marinade before the video even ended. It was amazing Chef John! I even used my little charcoal grill I bought from MalWart after you mentioned it once. Delicious and simple.
Sacreligious maybe, but I prefer caper over anchovies in my Caesar dressing so that is also what I used in the Caesar marinade. Worked great.
I love all your recipes chef John
I LOVE garlic !!! This recipe is perfect for my taste buds.
This made me enjoy eating salad, and that has been great on my Waist line. Highly recommend!
Love all your videos!! Food Wishes is my go to for recipes for years!!! Ty
3:47 truly the most important part of this video 😂❤
Chef John , your recipes and unique way of preparing food is truly a inspiration, so from all the way down under in Melbourne, Australia a big thank you. Keep doing what you’re doing and challenge us all to think out side the box.
P.S not all the best cooks are born in Europe!!
Thank you Chef John for a salad-dressing-style dish that has no actual salad dressing. I've tried those other kinds a few times and nobody in the house enjoyed the vinegar tang. With the lemon juice for acidity, I know we'll all love this.
Do not forget those juices ladies & gentlemen!!
Three phrases we're sure to hear in a Chef John chicken vid:
1. Boneless, skinless chicken thighs.
2. Nooks and crannies.
3. Any and all accumulated juices.
We are after all, the Mandalay Bay....of predicting what chef John is going to say!
Don’t forget the little tappa-tappa
@@lozellina 😅indeed!
I think this marinade would also be worderful for bbq chicken kabobs. Must try! 👏👏👏
Good idea!
Yes Yes Yes to charcoal! The better flavor is worth the (slight) inconvenience of getting them started ahead.
I am always impressed by your understanding of how the universe works, Chef John.
Love when Chef John throws a low carb gem our way
These look amazing. All my favourite flavours!
Wow Chef John that looks amazing. Will definitely try that. I love watching your channel. As so many others have mentioned, besides the awesome recipes u give us, I am always happier after watching 😊. Thank you.
... BEAUTIFUL summer grilling! 😋♨️🍗
I love your recipes! Thank you!
This looks so good!!!!!! Can't wait to try it.
Looks awesome chef, I’ll be making that this weekend. Thanks again!
Thank you Chef, God bless you with a long life.
Oh my! I’ve been underusing my potato masher. I’ll introduce it to garlic this weekend when I make this marinade. It’s not really warm enough for grilling here, but this recipe doesn’t want to wait. Thanks Chef John!
St. Lawrence is the patron saint of grilling. Lol
That looks like what I'm having this weekend.
Bless you Chef John
OMG Chef John, that looks absolutely delicious!! Thanks, Melaney from SoCal
The leaking and the bowl is so true. Thank you for acknowledging it so I know I'm not crazy.
Beautiful!!!
I love you chef John!!!
Tried this. Perfection!
I have a similar recipie. Its crazy good. Its - the best - chx marinade ever. I put finely ground dried rosemary and thyme for extra greekish kick. And of course a dash of that secret red ingredient.
Looks fantastic!!
Oh man, once this Ohio weather stops April showering, I'm bringing out the grill and making this. Caesar is my favorite salad and this looks amazing.
I'm watching this at 3 in the morning and my mouth is watering. I want this chicken for dinner.
Yep works for me , I have been grilling salad dressing,(oil and vinegar of various), and know what? , Its great . This is however a step up thanks as always...
An awesome recipe!
Enjoyable!
You're always welcome to leak in my universe Chef John.
The best chef on RUclips ❤
Looks great!!
My daughter is pretty picky but she loves garlic so will be trying this. Got those steel bowls for christmas and love them.
Great idea!
What a brilliant idea! I will be making this for dinner with chicken breast.
Awesome thanks
I've a grillin' planned, defo gonna use this recipe!
Hail Caesar Chef John !!!!!!!
I love you and your videos, chef John. You fought me how to cook at a young age which launched a successful career as a chef, so it pains me to say…
I really don’t think you needed the egg yolk in this recipe…
Can't wait to make this Chef John, it sounds and looks amazing! I'm not a huge fan of anchovies but love their umami flavor in pasta dishes, sauces, Caesar salad and in southeast Asian dishes. I just can't do whole anchovies on a pizza. I always keep a tube of anchovy paste in the fridge because it lasts so much longer than a tin of anchovy fillets.
I do too!
This is exactly what I needed today.
this chicken would be fantastic in a white sauce or olive oil pasta. thanks for the recipe!
Making that shit this weekend!
I have just made this after having it saved for a month. Utterly stunning
Chef John: *uploads a grilled chicken recipe*
Me: I hope he reminds people about the nooks and crannies ❤❤❤
Overall, I can't wait to give this recipe a try and enjoy some extremely flavorful grilled chicken. Thank you for sharing this recipe and the helpful tips!. Best regards from Austria 🤤
Love you chef John I’ve watching you for a while now I’ve learned a lot from your channel
well done chef
I love the brutality of marinating a chicken in its own offspring. Great job, looking great, might try this summer.
😂
Maybe try Oyakodon? Parent and child donburi
I always felt. A little guilt eating a chicken an egg breakfast sandwich. I call em two birds with one scone. 😁
@@eldonerc2524 Do you put mayo with it? Extra liquid chicken.
@@heruhcanedean lol now I'm gonna have nightmares of being an olive marinating in olive oil 🫒 😮
I always remember it as gladove - garlic, lemon juice, anchovie, dijon, olive oil, vinaigrette and egg yolk.
That's just beautiful
That looks SO yummy! My family thanks you in advance : )
Nicely done🔥
Your Ranch chicken with bacon on the skewers is still my fav
Nice to see the Italian MSG in action.
Looks delicious! I think I’ll make this but maybe add a touch of Worcestershire sauce to the marinade, like I do when I make a Cesar salad dressing.
Sounds so good! Wish I had a grill...
YES
Dear Chef John
Could you please look into making an Egyptian street food called " Hawawshi".
I'd like to see your take on it sometime soon.
Thank you.
LOVE your channel !! 💕💕💕
nice!
Chef John and Hikok45 make youtube an exceptional place to visit.
Caesar Chicken? I'll take a STAB at it
Wait! Wow! This guy's still around. I remember back in the day when I was "liking" his videos to encourage him because I thought he was really cool. He had minimal followers. I am a vegan now so I don't of course watch his stuff but somehow it popped up today. I was looking up vegan Dutch babies. Doesn't really look like you can do Dutch babies vegan 😂 but his video popped up. Glad he's still around and thriving.
Yum.
Not bad. I do shrimp in the same manner. That cooks super fast.
I love the low-tech BBQ because they really work and it's what my father had when I was a kid :)
Looks fantastic. Me, I love chicken thighs, but prefer skin on. Love that crispy chicken skin. I will try this for sure.
This is a fantastic recipe. Thank you for sharing. A cover over the grill helps even out the temps.
Thank you Chef. A great way to kick up your chicken Caesar salad with even more flavour. This would be amazing in a wrap with romaine, cherry tomatoes, and mushrooms.
I'm drooling all over my keyboard...lol
I would always be going next door at dinner time, literally with a knife and fork sticking out of my pocket, if we lived next door!😂😅😊
Yay! Chef John and i are friends! It vcme from his own mouth!
Yummy
That looks really delish. I was one of those people who turned their nose p at anchovies until I actually used them while cooking and realized how wonderful they really are. Tapenade was the thing that did it.
people are prejudiced against anchovies and they don't even know why. they grew up hearing their parents react with disgust at the mention of anchovy, so they've always just assumed it's some kind of disgusting regional delicacy enjoyed by loincloth wearing savages in some 3rd world country.
these same people don't even realize it when they're enjoying food seasoned with anchovies, then you tell them what's in it and they get embarrassed and say something like "it must be a negligible amount that you can't really taste", giving the humble anchovy no credit whatsoever, and it makes me *SICK,* I wanna just slap these people across the face with a salami
Umm! The marinade looks so yummy! The Dejon mustard, anchovy, garlic, lemon, and oil all make a lot of sense for some delicious added flavor . Thte egg was the surprize. That's a new technique used on grilled meats to add a layer of richness. Now I need to add boneless chicken thighs to my shopping list!
Phew!! I was getting really anxious up until that last minute of the video. If I didn't know what I am, after all, the thing of... I wouldn't know what to do with myself all weekend.
Great idea using a bowl under bag. We use several bags for portion control and freeze for next week. Will thawing the egg marinade be a problem or should we freeze after cooking?
Oh Hells Yeah ✅
Great looking recipe. I recommend making a bit more dressing, cut some romaine lettuce in half and put some of the dressing on the cut half and then put the cut side down on the grill to char it. You can even grill some good ciabata bread slices and voila...a grilled chicken Caesar salad.
Love the grilled romaine ! Great idea
You had me at "a lot of garlic"
Yummm.