Caesar Chicken Marinade
Infuse any cut of chicken with bold Caesar flavor using this super simple Caesar Marinade! It’s perfect for making grilled chicken, and because the marinade is made without mayonnaise it won’t burn as it cooks on the grill. Use your Caesar chicken in wraps, salads, and more!
The Mayo-Free Caesar Marinade We Adore!
This chicken marinade tastes just like your favorite Caesar dressing and is so quick and easy to make. Here’s why my family loves it:
✔ Super Fast: The marinade takes about 10 minutes to whisk together, and you can get away with marinating the chicken for just 2 hours if you can’t wait all day for the meat to tenderize.
✔ Pure Caesar Flavor: There may be no mayo in this Caesar marinade, but it still packs in the Caesar flavor by using a blend of Worcestershire sauce, anchovy paste, Dijon, and lemon.
✔ Multi-Purpose: You can pair this marinade with any cut of chicken, and it even works on shrimp, too!
We especially love using the Caesar marinated chicken to make Caesar lettuce wraps and chicken Caesar salads.
Key Ingredients to Note
This is a no-fuss Caesar marinade that makes 1.5 to 2 pounds of chicken. Use any cut you like — bone in or boneless, skin on or skinless. Here’s what you’ll need to make the recipe. All of the ingredients with their measurements can be found in the recipe card below.
- Olive Oil: Feel free to swap with a neutral oil, like canola or vegetable.
- Lemon: You’ll be using both the juice and zest in the marinade, so a whole lemon is best.
- Worcestershire Sauce: Adds umami flavor to the marinade.
- Anchovy Paste: Yes, the anchovy paste is essential! It’s what makes the Caesar marinade taste like actual Caesar dressing.
- Garlic: Just 2 cloves are enough to infuse the marinade with garlicky flavor.
- Dijon: Makes the marinade taste tangy and makes it creamier.
- Honey: You need a little sweetness to balance out all the savory flavors going on.
Making the Caesar Chicken Marinade in 3 Steps
No matter how you plan on cooking the chicken, the steps to preparing the marinade remain the same.
- Whisk together the marinade. Always taste it to see if it needs more salt or pepper. This will depend on how salty your anchovy paste and Worcestershire sauce are.
- Marinate the chicken. For best results, I suggest leaving the chicken in the Caesar marinade for at least 2 hours (but 6 is preferred).
- Grill the chicken. I typically grill boneless skinless chicken breasts, which need to cook for 5 to 7 minutes per side over medium-high heat.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I marinate chicken in regular Caesar salad dressing?
Technically yes, but regular Caesar dressing is very thick and creamy, and it doesn’t work very well for grilling chicken.
The egg yolk (or mayo, depending on your recipe) in the dressing makes it brown very quickly; if you marinate the chicken in regular dressing, I worry that it will burn and / or stick to the grill grates!
What if I don’t want to grill the chicken? Can I bake it?
You sure can! Bake the chicken at 350ºF, covered, for 15 minutes. Then, remove the foil and keep baking until the chicken registers 165ºF (usually 5 to 10 minutes more).
Can I use a grill pan instead of an outdoor grill?
Definitely, just preheat the grill pan over medium-high heat and cook as instructed.
Can I use a different meat?
Yes! This works super well for shrimp too. Just make sure to only marinade shrimp for about 30 minutes before grilling as it is much more delicate than chicken.
What to Serve with Caesar Marinated Chicken
If you’re enjoying the chicken as is (i.e. not in a salad or wrap), try pairing it with one of these side dishes:
More Easy Chicken Marinades to Make
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
Caesar Chicken Marinade Recipe
Your favorite salad dressing does double duty as a grilled chicken marinade! This Caesar chicken marinade is so fast and easy to make, and it both flavors and tenderizes the chicken.
Ingredients
- 1.5 to 2 pounds chicken (any cut)
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1 ½ teaspoons Worcestershire sauce
- 2 teaspoons anchovy paste
- 2 garlic cloves, finely grated or minced
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes (optional – omit if heat sensitive)
- ½ - ¾ teaspoons Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, to taste
Instructions
- In a small bowl or jar, whisk together all ingredients until smooth and well blended. Taste and adjust seasoning, especially salt and honey, depending on the saltiness of your anchovy paste and Worcestershire.
- Use immediately or store in the fridge for up to 3 days. Bring to room temperature before using.
- Pat chicken dry and place in a zip-top bag or shallow dish. Pour marinade over the chicken and toss to coat thoroughly.
- Cover and refrigerate for 2 to 6 hours.
- Remove from fridge 20–30 minutes before grilling to bring to room temperature.
- Preheat grill to medium-high heat (about 400°F).
- Grill chicken for 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F.
- Let rest for 5 minutes before slicing.
- Serving suggestion: Serve warm, sliced chicken over a crisp Caesar salad with shaved Parmesan, crunchy croutons, and a squeeze of lemon.
Make the Marinade
Marinate the Chicken
Grill the Chicken
Notes
This marinade also works for shrimp!
Place 1 to 1.5 pounds shrimp in a bowl or zip-top bag. Pour marinade over and toss to coat evenly. Cover and refrigerate for 15–30 minutes max. (Do not exceed 30 minutes—acid will begin to "cook" the shrimp.)
Preheat grill to medium-high heat (about 400°F). Thread shrimp onto skewers for easier handling (or use a grill basket). Grill for 2–3 minutes per side, just until pink and lightly charred. Remove immediately to avoid overcooking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Try Making This Simple Marinade!
The next time a Caesar craving hits, coat your chicken in this easy marinade that takes just 10 minutes to whisk together.
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’re cooking in your kitchen!
Leave a Comment