All Hail to The Caesar Chicken
Updated: Mar 16, 2022
We love to experiment with food. We want to see where we can layer in flavors. I want every bite to sing. I am hoping this recipe will do that for you. Every recipe we prepare has been tested to some degree and this one was a hit with my wife Cynthia when I prepared it the first time. We will make a slight modification over the first version as it will be prepared on the grill. I wanted to introduce some smoke into the recipe. A little smoke always makes meat a little tastier. We will also add a garlic butter injection so that we get a rich flavor in every bite. The list of ingredients is a guidepost. Please modify to your taste.
1 whole chicken (spatchcocked)
1 bottle of Caesar dressing.
½ cup Grated parmesan cheese
Tbsp Dried minced garlic
Tbsp Dried minced onion
1 cup Chicken stock
½ stick of Butter
Salt and pepper to taste
In a saucepan put 1 tbsp of garlic and onion and heat until fragrant and slightly toasted. Add the butter and stir until melted.
Stir in chicken stock and let simmer for 2-3 minutes just enough to bring all the flavors together.
Let cool and strain to remove any big chunks. (for injection)
Once mixture has cooled use to inject the chicken
In a mixing bowl combine dressing, remaining garlic and onion, cheese, salt and pepper. Mix well. Brush mixture over the chicken coating liberally. Hopefully grill is ready by this time. Place on the grill breast side up. Grill until internal temperature is 165 degrees for dark meat, 160 degrees for white. For better control keep hot charcoal to one side of your grill. Start the chicken on the hot side and once you get it reasonably seared, move it to the opposite side. This will make it easier to not overcook or burn the chicken. Just a helpful hint. Please send us those pictures and let us know how it went for you .
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