Ingredients

The following ingredients have 5 Servings
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced anchovies, or more to taste
  • 1 large garlic clove, minced (about 2 teaspoons), or more to taste
  • 2 pounds boneless, skinless chicken breasts or thighs
  • Freshly grated Parmigiano-Reggiano cheese, for serving
  • Romaine lettuce leaves, separated, for serving
  • Lemon wedges, for serving

Instruction

  • 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.☞TESTER TIP: If you prefer a pretty assertive Caesar taste, increase the amounts of mustard, anchovy, 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.