These Caesar chicken thighs are first marinated in all the classic Caesar salad flavors, then grilled to perfection! Low carb and keto-friendly recipe.
This post may contain affiliate links.
This isn't the first time I've placed around with Caesar salad flavors – although I do have a great low carb Caesar Salad recipe that has Parmesan crisps instead of the croutons! With my low carb Chicken Caesar Pasta dish, I started to break down the components, and I think it's worth repeating here:
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.” Source: wiki
Instead of a dressing, I made a marinade for some chicken thighs, then cooked them on the grill. They were so good!
How to Make Grilled Caesar Chicken Thighs
Make the marinade by combining mayonnaise, finely grated Parmesan cheese, Worcestershire sauce, anchovy paste, garlic paste, and black pepper in a bowl.
Add some boneless and skinless chicken thighs, and turn to coat in the marinade.
Cover and leave in the fridge for at least two hours. Preheat the grill to medium-hot, and cook the chicken for about 10 minutes on each side on direct heat, or until the internal temperature has reached 165F. Discard any remaining marinade. Note: Due to the marinade ingredients I don't find that any additional salt is needed, but feel free to add some if you prefer.
Serve the chicken on a bed of torn Romaine lettuce, and garnish with shaved Parmesan and some fresh oregano leaves.
You can serve this dish hot or cold – if you roughly chop the chicken after cooking it would make a wonderful salad!
Grilled Caesar Chicken Thighs
These Caesar chicken thighs are first marinated in all the classic Caesar salad flavors, then grilled to perfection! Low carb and keto-friendly recipe.
Ingredients
- 4 tbs mayonnaise
- 2 tbs finely grated Parmesan
- 1 tbs Worcestershire sauce
- 1 tsp garlic paste
- 1 tsp anchovy paste
- black pepper
- 4 skinless, boneless chicken thighs
- 2 cups torn Romaine lettuce
- shaved Parmesan and fresh oregano leaves, to garnish
Instructions
- Make the marinade by combining the mayonnaise, Parmesan, Worcestershire sauce, anchovy paste, garlic paste, and black pepper in a bowl.
- Add the chicken thighs, and turn to coat in the marinade. Cover and leave in the fridge for at least two hours.
- Preheat the grill to medium-hot, and cook the chicken for about 10 minutes on each side on direct heat, or until the internal temperature has reached 165F. Discard any remaining marinade.
- Serve the chicken on a bed of torn Romaine lettuce, and garnish with shaved Parmesan and some fresh oregano leaves.
Notes
3.7g net carbs per serving (two chicken thighs and half the lettuce)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 2 Serving Size 2 thighs and half the lettuceAmount Per Serving Calories 612Total Fat 41gSaturated Fat 9gCholesterol 291mgSodium 972mgCarbohydrates 4.7gNet Carbohydrates 3.7gFiber 1gSugar 1gProtein 57g