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!