Share and Enjoy
One of my absolute favorite salads is Caesar. There’s just something about the zing from the garlic and worcestershire along with tangy lemon and saltiness of the anchovy that gets me. So when my son suggested we do kabobs on the grill, it hit me that the same type of dressing would be great on chicken. I knew I would change it up a bit, but now at least I had a jumping off point. I wanted it to have similar flavors but with a little more Mexican twist to it. Being that it was invented in Mexico by an Italian immigrant named Caesar Cardini, I assumed it could be adapted to those flavors. And boy was I right. Although I wouldn’t want to use this on a salad, it made an excellent marinade. Enjoy!
I started by cutting 4 large chicken breasts (about 2 pounds) into large 1/12 inch chunks. I seasoned with kosher salt and placed them in a resealable bag.
I added 1/2 large yellow onion diced, 1/2 cup packed cilantro leaves, 3 garlic cloves chopped, colored zest from 1 lime, the juice from that same lime, 1 tablespoon sherry vinegar, 4 teaspoons worcestershire sauce, 2 serrano chiles seeded and chopped, 2 big pinches of kosher salt, 3 anchovy filets and 3/4 cup olive oil to my food processor and whirled it until well blended scraping down the sides as needed. A blender will work for this also, you’re going to have to scrape it down more often.
I poured the marinade into the bag over the chicken, sealed the bag removing most of the air, and shook it around to coat. I placed the bag in a pan and then let it marinate for 8 hours in the refridgerator.
I put some skewers in water to soak and got to cutting the vegetables. I cut 2 zucchini (leftover from zucchini bread, see yesterday’s post), 1 large onion and 1 large red bell pepper into large chunks. You can use whatever vegetables you like; this is what I had on hand.
I threaded the chicken onto 4 of the presoaked skewers. I’ve never understood putting meat and vegetables on the same skewer. They cook at different heats and for different times so what’s the point. By the time the meat is done, your vegetables are a burnt soggy mess. Don’t do it.
I skewered the vegetables and drizzled with olive oil then seasoned with salt.
I heat the grill to medium high and grilled the meat for 5 minutes/side. I grilled the vegetables over medium heat for about 6 minutes total.
Here’s the chicken all done. Makes my mouth water.
Had to get a shot of them both waiting to be plated.
I served them with some simple white rice seasoned with some chicken stock. The clouds had rolled in by this time and the light wasn’t exactly picture perfect but you get the idea. Enjoy!
- 4 boneless, skinless chicken breasts cut into large 1½ inch chunks
- 2 zucchini cut into large slices
- 1 large onion cut into large chunks
- 1 red bell pepper cut into large chunks
- olive oil for drizzling
- kosher salt
- ½ large onion chopped
- 3 garlic cloves
- ½ cup packed cilantro leaves
- zest and juice from 1 lime
- 1 tablespoon sherry vinegar
- 4 teaspoons worcestreshire sauce
- 2 serrano chiles seeded and diced
- 3 anchovy filets
- ¾ cup olive oil
- 2 large pinches kosher salt
- Season the chicken with some kosher salt and place in a resealable bag.
- To a food processor or blender add the ingredients for the marinade and blend well, scraping down the sides as needed. Add the marinade to the chicken and seal the bag remove as much air as possible. Turn the bag to coat the chicken the place the bag in a pan (in case your bag leaks) and let it marinate in the refridgerator for 8 hours.
- Remove the chicken and thread them onto 4 presoaked skewers. Thread the vegetables onto presoaked skewers as well. Drizzle the vegetables with olive oil and season with some kosher salt.
- Heat your grill to medium high on one side and medium on another side.
- Cook the chicken over the medium high heat for 5 minutes/side and cook the vegetables over the medium heat for 6 minutes total.
- Remove and plate with whatever side you prefer. My kids like it simply with white rice.