Sizzle & Drizzle: Caesar and Lemon Rosemary Chicken

Sizzle & Drizzle: Caesar and Lemon Rosemary Chicken

Sizzle & Drizzle: Caesar and Lemon Rosemary Chicken

 

Welcome to our new Sizzle and Drizzle series! With BBQ season upon us don't think your freezer is just for ice cream (and ByRuby of course!). Freezing marinated meat or fish supercharges the marinating process and you'll end up with even better flavour.

First up is a major crowd pleaser -  lemon, rosemary & garlic chicken alongside my (lighter) take on a Caesar dressing. Simple, satisfying and summer-ready!

1. Caesar Dressing: (makes 1 jam jar, keeps for 1 week)

Ingredients:

175g mayo

50g grated parmesan

2 tbsp Worcestershire sauce

Juice of ½ lemon

1 tbsp red wine vinegar

1 garlic clove, minced

Method:

  • Blitz everything in a blender until smooth. Chill until needed.

 

2. Rosemary Croutons:

Ingredients:

4 slices sourdough, cut into cubes

Olive oil

1 sprig rosemary, chopped

Salt + pepper 

Method:

  • Preheat oven to 180°C.
  • Toss bread with oil, rosemary, salt + pepper.
  • Bake for 20 mins, shaking halfway, until golden and crisp.
  • Leave to cool

 

3. Lemon & Rosemary Chicken:

Ingredients:

4 chicken breasts, halved horizontally

2 garlic cloves, finely chopped

Zest of 1 lemon

2 sprigs rosemary leaves, chopped

Olive oil, salt + pepper

Method:

  • Mix garlic, lemon zest, rosemary and a splash of oil in a bowl.
  • Rub over chicken, then marinate for 1 hr (or overnight). Grill or BBQ until golden and cooked through. Rest 5–10 mins before slicing.

 

4. To Serve: 

  • Toss lettuce and croutons with Caesar dressing.
  • Top with sliced chicken and parmesan shavings.

 

Follow along on   socials to see the finished product and as always we'd love to see your take on this recipe.

Enjoy!