These chicken Caesar salad skewers are essentially salad on a stick made with a homemade Caesar dressing that’s also harnessed as a marinade for the chicken. Just toss the skewers on the grill and serve with lettuce leaves. Stunning yet simple, it’s a deconstructed classic
Chicken Caesar Salad Skewers
- Quick Glance
- Quick Glance
- 25 M
- 55 M
- Serves 4 to 6
Special Equipment: 12 skewers (optional; soaked in water for 1 hour if wooden)
Pat the chicken dry and cut it into 1-inch (2.5-cm) chunks or 1/2-inch-thick strips.
In a food processor or in a large bowl with a whisk, combine the mayonnaise, mustard, olive oil, anchovies, and garlic.
Transfer the marinade to a resealable plastic bag, add the chicken, squeeze out any air, and seal the bag. Squish everything around to ensure the chicken is completely coated. Marinate the chicken at room temperature for 20 to 30 minutes.
Preheat the broiler and position the rack 6 inches (15 cm) from the heat or set your grill up for direct grilling.
If using chicken chunks, thread them on the skewers with just a little space in between chunks of chicken. If using thinly sliced chicken, weave the chicken onto the skewers back and forth.
If broiling the chicken skewers, arrange the skewers on a baking sheet lined with aluminum foil. Slide the baking sheet under the broiler and cook, turning as needed, until lightly browned and cooked through, 4 to 6 minutes per side. (The degree of browning on the chicken will depend on the strength of your broiler and the distance from the broiler.) If grilling the chicken skewers, place the skewers over direct heat and cook, turning as needed, until lightly browned and cooked through, 4 to 6 minutes per side.
Transfer the skewers to a platter. Immediately sprinkle the chicken with grated Parmigiano-Reggiano, and serve with lettuce leaves and lemon wedges. Originally published September 6, 2016.
Recipe Testers' Reviews
Well, here's a reason to keep anchovies stocked in my pantry! This chicken Caesar salad skewers recipe is easy peasy and tastes great! It has a short list of ingredients and was on the dinner table in 70 minutes. I'm anticipating a quicker turnaround the next time I make it. We had it as a light summer dinner with rolls and cantaloupe and strawberries. It was a delightful meal. We ate these as if they were a deconstructed salad, but I think that I will use the lettuce leaf as a tortilla next time. My daughter desperately wanted croutons with it. Picky eater notes: My daughter doesn't like mustard, but she didn't notice the Dijon mustard in the marinade at all. Likewise, my husband doesn't like anchovies, but he didn't say boo about them in this recipe. One last thought. I think that grilling the chicken would be really tasty, but I really enjoyed it broiled and would happily live with it that way forever and ever.
The Caesar marinade here serves a couple purposes—to provide that umami-rich flavor we all know and love and to protect the tender chicken from drying out as it quickly cooks. I figured this could work as well on the grill as under the broiler, and a crippling heat wave sealed the deal. As the skewered chicken thighs rested in the creamy marinade, we fired up the grill to medium-high heat and prepared plates with a bed of cool, crunchy romaine. The chicken skewers needed only 10 to 12 minutes total, turning a few times, to begin to brown and be done. We popped the skewers directly onto each plate to rest over the lettuce and served them with lemon wedges. We didn't wish for any additional dressing—the juicy, Caesary chicken was enough. So good!