Grilled chicken Caesar

35 min · 25 min hands-on · pull 160°F · rest 6 min

Ingredients

3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz

• chicken thighs or breasts3 lb
• kosher salt2 tsp
• romaine, torn2 heads
• anchovy fillets2
• garlic clove1
• egg yolk1
• lemon1
• olive oil1/3 cup
• Parmesan1/2 cup
• croutons2 cups

Method

1. 1

   Salt the chicken. Hot grate, thighs 6–7 minutes a side to 175°F, breasts to 160°F. Rest 6. Slice.

2. 2

   Mash anchovy and garlic. Yolk, lemon, oil. Toss the romaine.

3. 3

   Chicken on the leaves. Croutons, Parm, pepper. That is the plate.

If you don’t have it

• Thighs → Breast. Pull breast at 160. It dries past that.

Same cook, different day

• Leftover

  You already cooked chicken. Skip the grate. Dress, slice, done.