Recipes Salads Caesar Salad Chicken Caesar Skewers 5.0 (5,767) 1 Review F&W’s Justin Chapple quickly marinates chicken in a Caesar-inspired marinade flavored with garlic and anchovies before skewering and broiling. He serves the chicken with lettuce leaves for wrapping. Plus: F&W's Ultimate Chicken Guide By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 20 mins Total Time: 40 mins Yield: 4 to 6 Ingredients 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon minced anchovies 1 garlic clove, minced 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces 12 long wooden skewers, soaked in water for 1 hour Freshly grated Parmigiano-Reggiano cheese, for garnish Romaine lettuce and lemon wedges, for serving Directions In a large bowl, whisk the mayonnaise with the mustard, olive oil, anchovies and garlic. Add the chicken and toss to coat. Let marinate at room temperature for 20 minutes. Preheat the broiler and position the rack 6 inches from the heat. Thread the chicken onto skewers and arrange on a large baking sheet. Broil for 8 to 10 minutes, until lightly browned and cooked through. Transfer the skewers to a platter. Sprinkle with grated Parmigiano-Reggiano cheese and serve with lettuce cups and lemon wedges. Rate it Print