Caesar Salad with grilled Chicken

RECIPE

Step 1:  Spatchcock and season the chicken.

Place the chicken breast-side down and use kitchen shears to remove the backbone. Flip the chicken over and press firmly on the breastbone to flatten it. In a bowl, combine the garlic powder, onion powder, cumin, cinnamon, Dijon mustard, soy sauce, beer, salt, and freshly cracked black pepper. Rub the mixture generously over the entire chicken.

Step 2: Set up the grill for indirect cooking

Light your charcoal and arrange it for indirect heat, maintaining approximately 275°F inside the grill. Add an oak chunk to the charcoal for smoke. Place the chicken on the indirect side, close the lid, and cook until the thickest part of the breast reaches 165°F internally. Depending on the size of your chicken and your grill temperature, this will generally take about 1½–2½ hours.

Step 3: Make the Caesar dressing

While the chicken cooks, finely chop the anchovies and garlic together, then continue working them with the side of your knife until they form a smooth paste. Add the paste to a bowl with the Dijon mustard and egg yolk. Whisk in the lemon juice and Worcestershire sauce. Slowly drizzle in the olive oil while continuously whisking until the dressing becomes creamy and emulsified. Stir in the freshly grated Parmesan and season with freshly cracked black pepper. Taste and adjust the lemon, salt, or Parmesan as needed.

Step 4: Char the chicken

Once the chicken reaches temperature, carefully break it down into smaller pieces. This makes it easier to handle over the direct heat. Add more charcoal if necessary to create a hot grilling zone, then place the chicken directly over the fire. Grill for a few minutes per side until the skin is beautifully charred and crisp. 

Step 5: Grill the croutons

Drizzle your bread slices lightly with olive oil. Place them directly over the charcoal and grill until toasted and nicely charred on both sides. You can keep them simple with just olive oil, or add your own twist with garlic, Italian seasoning, or fresh herbs. 

Step 6: Build the salad

Wash the lettuce if needed, then chop the grilled romaine into large pieces, dry it and place in a large bowl. We used the same bowl where we prepared the dressing to make sure not one drop goes to waste. Add the chicken and grilled croutons, then toss with the Caesar dressing until everything is lightly coated.

Step 7: Serve! 

Divide the salad among plates and finish generously with freshly grated Parmesan and a few cracks of black pepper. You can serve immediately while the chicken and grilled romaine are still warm, or cold – whatever you prefer!