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Sliced grilled Caesar-marinaded chicken on a plate.
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Caesar Chicken Marinade

Caesar chicken marinade is an easy 7-ingredient Caesar chicken marinade that makes tender, flavorful chicken for grilling, baking, slow cooking, or freezing.
Course Main Course
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 651kcal
Author Kate @ I Heart Eating

Equipment

Ingredients

  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 cloves garlic minced
  • 1-1 ½ pounds boneless, skinless chicken breast

Instructions

Marinade

  • Stir together the ingredients the marinade.
    ¼ cup olive oil, ¼ cup white wine vinegar, ¼ cup fresh lemon juice, 1 tablespoon Dijon mustard, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 3 cloves garlic
  • Add chicken and marinade to desired container.
    1-1 ½ pounds boneless, skinless chicken breast
  • Let chicken sit in marinade, covered in the fridge, for at least 30 minutes and up to 2 days.

Grill

  • Preheat grill to medium high heat and lightly grease the grates.
  • Remove the chicken from the marinade, and let the excess marinade drip off.
  • Discard remaining marinade.
  • Grill chicken until chicken reaches 165F. The grilling time will vary depending on thickness of the chicken.
  • Remove chicken from grill, and tent loosely with foil.
  • Let the chicken rest for 5-10 minutes before serving.

Oven

  • Preheat oven to 425 F.
  • Add the chicken and marinade to a baking dish. An 11×7-inch dish works well for 1-1.5 pounds of chicken.
  • Bake for 10 minutes.
  • Flip the chicken over, and continue to cook for an additional 15-20 minutes, or until the chicken registers 165F.
  • Let the chicken rest for 10 minutes before serving.

Slow Cooker

  • Add the chicken and marinade to the slow cooker insert.
  • Cover and cook on LOW for 3-5 hours, or until chicken registers 165 F.

Notes

  • White wine vinegar: White wine vinegar is milder (less acidic) than white vinegar. I don't recommend using white vinegar in the marinade.
  • Lemon juice: Bottled lemon juice can have an off, metallic taste. I recommend using fresh lemon juice.
  • Kosher salt: If you don't have kosher salt or sea salt, use half the amount of table salt.
  • Nutrition values are estimates and do not account for discarded marinade. 

Nutrition

Serving: 1serving | Calories: 651kcal | Carbohydrates: 4g | Protein: 73g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 1063mg | Potassium: 1338mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg