Green Goddess Chicken Thighs

These Green Goddess Chicken Thighs are everything you want in a weeknight dinner—simple, satisfying, and packed with flavor. Fire up the grill and let the herby marinade and creamy sauce elevate your chicken thighs into a delicious meal.

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Grilled Green Goddess Chicken Thighs

Nothing screams a summer meal quite like the combination of homemade green goddess dressing and grilled chicken thighs. This dressing/marinade is made up of whatever fresh or leftover herbs you have around your house, which makes it incredibly versatile. If you have herbs leftover from another recipe, if you have your own herbs garden, if you picked up some fun herbs at the farmers market, any of these herbs can be used!

Once you have your herbs and marinade made half of it goes into a jar for you to use as a sauce once the chicken is served and the second half marinates the chicken. This marinate makes for juicy chicken thighs that are bursting with flavor.

I have been serving these with a side of veggies like my Air Fryer Brussel Sprouts or Oven Roasted Broccoli Recipe, and then usually some sort of grain like my Rice Pilaf with Cranberries. Any leftover extra dressing is also really good on Air Fryer Baby Potatoes, as a salad dressing, and makes a great dip for veggies. 

Ingredients

• Greek yogurt – For a creamy base, the yogurt really helps tenderize the meat in the marinade. You can also use plain yogurt to, this will give the sauce a little bit thinner texture. (Sour cream can also be substituted in a pinch.)
• Olive Oil – Helps the marinade coat the chicken.
• Fresh Herbs – Use what you like, really anything goes! A mix like fresh parsley, fresh basil, dill, cilantro, or tarragon are all good options. You can even just use two different kinds of herbs if that is all you have. I have made this with just store bought cilantro and parsley and it was still delicious.
• Green Onion/Scallions – For a mild onion flavor that isn’t overpowering and blends easily.
• Garlic – A few garlic cloves adds flavor to the marinade and sauce.
• Worcestershire Sauce – For a little umami depth and saltiness.
• Kosher Salt – To help marinate the chicken and flavor the sauce. If you don’t have kosher salt use table salt instead.
• Lemons – Adds flavor, brightness, and acidity to the green goddess sauce.
• Chicken Thighs – I have been using boneless and skinless since that is what I prefer. You can also use bone-in, skin-on for juiciness, just note it might have to cook a bit longer.

Instructions

In a food processor or blender, combine the Greek yogurt, olive oil, fresh herbs, green onions, garlic, Worcestershire sauce, salt, and lemon juice. Blend until smooth and creamy.

Pour half of the sauce into a clean jar or airtight container (about 1 cup) and refrigerate. This will be your sauce for serving once the chicken is cooked.

Place the chicken thighs in a bowl, zip-top bag, or shallow dish. Pour the remaining Green Goddess sauce over the chicken and mix until well coated. Cover and marinate for at least 30 minutes, or up to overnight for maximum flavor. If marinating longer than 30 minutes, store the chicken in the refrigerator.

Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill for 5 minutes on the first side, then flip and cook for another 5 minutes. Flip once more and cook for a final 5 minutes, or until the internal temperature reaches at least 165ºF, ideally 175º–180ºF for extra juicy thighs.

Transfer the grilled chicken to a plate and cover loosely with foil. Let it rest for 5 minutes. Serve with the reserved Green Goddess sauce on the side or drizzled over the top.

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