Hey waddup Food Tube it's BBQ today we're outdoor grilling a super
tasty grilled Chicken Caesar Salad packed full of flavours anchovies
garlic lemon olive oil Parmesan we're gonna add a bit of wood smoke to that
grill and it's gonna unbelievaflyably tasty man it's all about alfresco eating outdoors
the kids are out of school
they're playing and we're gonna play on our grill with this phenomenal recipe first
off we need to get our chicken on the grill after we season it we're gonna add
some salt some pepper we got some rosemary here I'm gonna pull some sprigs
make it rain rosemary and a bit of olive oil and then you massage your meat to
get all that lovely flavour really simple man so what I've got set up over here
I've got half-and-half techniques I got charcoal on one side nothing over here
it's kind of a goof proof zone so I can get the color and then throw it over
there to make sure it cooks all the way through and I've also got some wood
chips some apple wood chips I'm gonna throw in there to get a bit of wood
smoke flavor so let's get chicken skin side down an easy little kind of basting
marinade smash two cloves of garlic some olive oil
I've gotta herb wand a herb brush so it's basically some rosemary tied at the end
of a wooden spoon you can even use sage thyme bay leaves just baste the chicken
you see that little bit of olive oil and fat rendering down and dripping onto the coals that little heat is kissing the
chicken there we go look at that my goodness gracious so look when you get this kind
of flames over there when that fat comes down just move the chicken over here
to the indirect side hit it again with that garlicky olive oil goodness, I wanna get you guys on a bit more
direct heat see you guys in a minute man keep an eye on your chicken don't forget your chicken and
now for the best dressing in the history of dressings we're gonna start with one clove of
garlic
just gonna get that skin off of it and throw it into our pestle and mortar
a tin of anchovies so I'm gonna get about half that tin of anchovies in there and there's that salty
goodness goin in the juice of a lemon, that lemon juice that brings the tang gonna go with
two tablespoons of yogurt there's two, 250 grams of parmesan so that goes in there you want
to top it off about five to six tablespoons of olive oil and there is
your dressing I just like to mash it all up and have a big ol mosh pit of
awesomeness if we don't like anchovies leave em' out just add a pinch of salt to
bring that kind of saltiness to the dressing alright so our dressing is done
we're going to do some croutons we're actually gonna toast some bread straight on the
coals and we've also got some chicory to rock now chicory is kind of a bitter
vegetable so we're gonna sweeten it up by getting it on the grill
our chicken is actually done so I'm actually gonna let it rest hit the chicory with a little drizzle of olive oil so the chicory is
grillin and now let's get our bacon straight on the grill that chicory really needs a little bit of a flip
nice! grilled croutons man you know if you burn the outer leaf that's ok just pull it off
doing a bit of maintenance to that bacon look at that fat dance on the bacon I learned that line from Jamie
Oliver look at the fat dance bread's done you guys go over there so the bacon's
pretty much done I'm gonna get a paper towel we can get off that excess fat that's been
dancing so we got two heads of cos lettuce or romaine lettuce so I'm just gonna chop the
end off it's about choppin and tearin man, so the lettuce goes in there and now I'm just gonna chop
loads of bacon this bacon's gonna send this
right off want big chunks want little chunks on all in so someone get's a big chunk of bacon make it
rain bacon the best rain ever and then we've got our chicory so we're just
gonna slice that up you want to kind of made it a bit smaller so there's little chunks it just goes
sweeter
it's almost sweet and savoury it's beautiful and now I'm just gonna shred off some of the chicken and
crispy chicken skin and now we've got two more friends to go into the salad
that is our croutons and parmesan so you know what let's just kind tear these guys up, tear it up
drizzle the dressing in, gonna hold a little back cos I don't wanna drench it I just want it to be nicely
coated you can use spoons and stuff but i wanna get in there I'm not afraid
man this is next level salads right here it's time to make it rain parmesan
our Chicken Caesar Salad is almost complete I got some chicken cracklin
I crisped up the skin we're gonna top it with that we've also got these grilled bits of lemon
just to finish it off man, people eat with their eyes
let's get all this goodness into the plate bacon cascading down the romaine lettuce gonna get some
of this chicken skin, this chicken crackling, throw some of that on there another one of our favourite rains
just gonna do a little more drizzle of our dressing just to top it all off
and then, just gonna slice these bad boys
wohoah I cannot wait, it's time now to taste all of our hard work
get some chicken and bacon in there, oh look at that
wow it's this beautiful sweet, creamy but light salty tangy dressing and then all those beautiful flavors from
the grill the bacon and the chicken and that chicory next level that is probably
the best salad I've ever created but I'm gonna try some more man hey guys if you like
al fresco cookin man check out the playlist below and make sure you hit the
link for my steak baguette I was on top of a mountain France steak chips
onions awesomeness I'm DJ BBQ and I'm outa here man you can hear the cops comin after me man cos
this thing is illegally good we'll see you all next time