Charred Chicken Caesar with Garlic Sourdough Croutons

⏱ 35 min · Serves 4

A proper chicken Caesar: griddled thighs with smoky edges, crisp cold romaine, and a punchy anchovy-lemon dressing that clings to every leaf. The croutons are torn, not cubed, so you get chewy middles and shattering corners.

Per serving: 790 kcal · 45.0g protein · 30.0g carbs · 55.0g fat

Ingredients

• 4 boneless, skinless chicken thighs (about 600g)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper
• 200g sourdough bread, torn into rough chunks
• 3 tbsp olive oil (for croutons)
• 1 garlic clove, halved
• 2 large romaine lettuces, leaves separated and chilled
• 60g Parmesan, finely grated, plus shavings to serve
• For the dressing:
• 1 egg yolk
• 4 anchovy fillets in oil, finely chopped
• 1 small garlic clove, crushed
• 2 tsp Dijon mustard
• 1.5 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 120ml light olive oil or sunflower oil
• 30g Parmesan, finely grated
• 1-2 tbsp cold water

Method

1. Rub the chicken thighs with 1 tbsp olive oil, the smoked paprika, a good pinch of salt and plenty of pepper. Leave to sit while you make everything else.
2. Heat oven to 200C/180C fan. Toss the torn sourdough with 3 tbsp olive oil, salt and pepper, spread on a tray and bake 12-14 minutes until golden and crisp. While still hot, rub the cut garlic clove over a few pieces, then leave to cool.
3. For the dressing, whisk the egg yolk, anchovies, garlic, Dijon, lemon juice and Worcestershire sauce in a bowl until smooth. Whisking constantly, add the oil in a very thin trickle until thick and glossy.
4. Stir in the grated Parmesan and loosen with cold water until it pours like double cream. Taste and adjust with more lemon, salt or pepper.
5. Heat a griddle or heavy frying pan over high heat. Cook the chicken 5-6 minutes per side until deeply charred and cooked through (75C inside). Rest 5 minutes, then slice thickly.
6. Tear or halve the romaine leaves into a large bowl. Add most of the dressing and the 60g grated Parmesan and toss with your hands so every leaf is coated.
7. Pile onto plates or a platter, tuck in the croutons and sliced chicken, drizzle with remaining dressing and finish with Parmesan shavings and a crack of black pepper. Eat immediately, while the leaves are still cold and the chicken warm.