Green Goddess Chicken Thighs

Our obsession with green goddess dip continues…and we’re bringing it to the grill with these green goddess chicken thighs. This sauce makes the perfect marinade— it leaves the chicken juicy and packed with flavor.

Serves 8

For the green goddess marinade:

1 cup dill, lightly packed
1 cup parsley, lightly packed
1 cup basil, lightly packed
1/4 cup ice water
2 cloves of garlic, peeled and smashed
2 scallions, cleaned and trimmed into 1” pieces
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
3/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 teaspoon ground white pepper

Combine dill, parsley, basil, scallions and garlic in a food processor and pulse a few times. Add ice water and process until finely chopped. (The ice water will shock the herbs and preserve the color.). Remove herb mixture to a bowl and fold in lemon juice, Greek yogurt, mayonnaise, salt and pepper. Let it sit in the fridge for at least an hour to allow flavors to combine-season to taste.

For the chicken:

3 lb. chicken thighs
kosher salt

Reseve about 3/4 cup of the green goddess dressing to use as a dip/ drizzle when serving the chicken.

Salt the chicken thighs. Add them to a large glass container or bowl and pour over the green goddess sauce. Toss to make sure each thigh is coated. Marinate for at least 40 minutes at room temperature but preferably up to 24 hours on the fridge.

When ready to grill, preheat your grill to medium heat. When it’s heated (about 450 degrees) pop the chicken thighs on the grill and cook for five minutes, then flip the chicken (it should release easily) and cook them another five minutes until the internal temperature reaches 165 degrees.

Remove from the grill and enjoy served with additional green goddess sauce on the side for dipping.