Caesar Salad Grilled Chicken

1. Place your chicken on your work surface backbone side up. Use kitchen shears to cut down either side of the backbone, removing it. Use a sharp knife to cut a small slice in the top of the breast bone.
2. Turn the chicken over. Use the palm of your hand to flatten the chicken. Pat the chicken dry.
3. Place the chicken on a wire rack fit into a baking sheet. Season both sides of the chicken with kosher salt, leaving the chicken breast side up.
4. Allow the chicken to refrigerate uncovered for at least an hour but ideally 8 hours to overnight.
5. Remove the chicken from the refrigerator and season with cracked black pepper. Let sit out for 30 minutes.
6. Add the mayo, lemon zest and juice, Worcestershire sauce, Dijon, parmesan, red pepper, granulated garlic, and Italian seasoning to a bowl and mix to combine.
7. Use a brush to evenly coat the chicken in the mixture, making sure to get under the wings and legs.
8. Prepare your grill for indirect grilling. If using a charcoal grill bank the charcoal to either side, or one side depending on grill style. For a gas grill heat the grill to between 400-425 and then turn off the center burners. You can add wood chips at this point for additional flavor.
9. Carefully place the chicken on the cooler side and close the lid. Allow the chicken to grill for 45 minutes undisturbed.
10. After 45 minutes check to see if you need to rotate the chicken and check the temperature. Let the chicken grill until the thickest part of the breast registers 160, and the thigh is 170. It should take another 15-20 minutes depending on the size of the chicken.
11. Allow the chicken to rest for 15-20 minutes before cutting.
12. Serve with grilled romaine. Sprinkle the lemony breadcrumbs over the top and garnish with additional fresh Parmigiano-Reggiano.

Lemony Breadcrumbs

1. Heat a skillet over medium heat with olive oil and butter.
2. Add the garlic and crushed red pepper and cook for 30 seconds until fragrant.
3. Add the breadcrumbs and stir to coat. Keep stirring until they turn a golden brown.
4. Remove from the heat. Stir in parsley, lemon zest, and kosher salt. 
5. Leftover breadcrumbs can be stored in an airtight container for up to a week in the refrigerator.

Grilled Romaine Lettuce

1. Brush the cut side of the lettuce with olive oil and season with salt and pepper.
2. Place the cut side down on the hot side of the grill along with lemon halves.
3. Allow the lettuce to grill until slightly charred and wilted. Remove from the grill.
4. Let the lemons grill until juicy and charred.
5. Drizzle additional olive oil over the lettuce if desired. Sprinkle the breadcrumbs over the top and garnish with freshly grated or shaved Parmigiano-Reggiano. Serve with charred lemons.