Green Goddess Chicken

Green Goddess chicken will instantly upgrade weeknight meals or backyard cookouts. It’s ready to serve as a protein-packed main meal alongside a fresh strawberry cucumber salad, garlic bread, or roasted sweet potatoes, but just as tasty as a topping for hearty grain bowls or filling for wraps. 

What sets this grilled chicken dish apart from others is the herb-forward marinade thanks to the vibrant green Goddess sauce. It’s so good, you’ll want to keep a jar of it in your fridge at all times! Thicken it to enjoy as a creamy Green Goddess Dip or use it to add loads of fresh flavor to various other meals throughout the week. 

Ingredient notes

• Chicken thighs – I’ve used boneless, skinless chicken thighs, but you could use chicken breasts if you prefer. Thighs stay juicier and are more forgiving on the grill, so keep an eye on leaner cuts to avoid overcooking. 
• Soy sauce – This provides a savory, umami base for the marinade and helps season the chicken all the way through. Use low-sodium soy sauce if you’re watching your salt intake.
• Olive oil – Use high-quality extra virgin olive oil that you like the flavor of. It helps the marinade cling to the chicken and keeps it from sticking to the grill.
• Flaky salt – Used to finish the cooked chicken. It adds a satisfying and delicate crunch, but kosher salt works in a pinch.

For Green Goddess Sauce

• Plain yogurt – This is the creamy base for the sauce. Use full-fat yogurt for the richest flavor and creamiest texture. Greek yogurt works well too if you want a thicker sauce.
• Basil leaves – Fresh basil will always taste the best in this sauce. I have a great tip on how to freeze basil if you have extra.
• Parsley leaves – Fresh flat-leaf parsley adds a bright, slightly peppery note. Curly parsley works, but flat-leaf has more flavor. You can read more about the differences between Italian parsley and curly parsley here.  
• Garlic – Fresh cloves are best for depth of flavor. Add them whole and peeled to the food processor with the rest of the sauce ingredients.
• Anchovy fillets – These are optional but highly recommended. They melt into the sauce and add a savory depth without tasting fishy. Skip them if you’re vegetarian or not a fan.
• Green onions – Use both the white and green parts for a mild onion flavor that blends seamlessly into the sauce.
• Jalapeño – Seeded and chopped, this adds a gentle kick of heat. It’s optional so you can leave it out for a mild sauce, or add more if you like it spicy.
• Lime – You’ll use both the zest and juice for a bright, citrusy infusion that balances the richness of the yogurt and herbs.
• Kosher salt and black pepper – Used to season the sauce. Once the sauce is made, taste it and add more if needed. 

How to make it

Step 1

Make the green goddess sauce

• Purée the sauce ingredients in a food processor or blender, until completely smooth.
• Set aside ¾ of the sauce for the marinade and reserve the remaining ¼ for serving with the grilled chicken.

Step 2

Marinate the chicken

• Place the chicken thighs in a large zip-top bag together with the marinade ingredients (soy sauce, olive oil, and the green Goddess sauce that you set aside). 
• Seal the bag and massage gently to coat the chicken evenly.
• Refrigerate to marinate for 6 to 24 hours.

Step 3

Grill or bake the chicken

• Grill on medium-high heat or bake at 500 degrees until cooked through (see full instructions in the recipe card below).
• Sprinkle the chicken with flaky salt and serve with the reserved green Goddess sauce on the side.

Ways To Use Green Goddess Sauce

Double the batch of this green Goddess sauce and use it to make other delicious recipes: 

• Swirl Through Pasta or Risotto: Mix this green Goddess sauce through a simple Garlic and Oil Pasta or risotto (like my Pesto Risotto) for the ultimate sophistication. 
• As a dip: Enjoy it alongside your favorite veggie sticks or pair it with fries (Green Bean Fries or Zucchini Fries). 
• As a Salad Dressing: Perfect with an array of green salads. 
• Hummus: Similar to my Pesto Hummus, you can add this green Goddess sauce to plain hummus for a herbaceous twist! 
• Egg Salad Sandwich: Swap out the mayo for this yummy dressing. 
• On a Grain Bowl: Try it on this Sweet Potato & Chickpea Buddha Bowl. 
• Topping for Baked Potatoes: Have you made them in the Instant Pot? 
• Topping for Salmon. 
• On top of these Smashed Potatoes.

Tips and tricks

• Always taste the green Goddess sauce after blending the ingredients together. You may find that you want to adjust the flavor by adding more lime juice for brightness, more salt for seasoning, or an extra anchovy for depth.
• Adjust the consistency of the sauce to your liking. For a thinner sauce, add a splash of water or extra lime juice. For a thicker sauce, use Greek yogurt or add more herbs.
• Don’t skip the marinade time. The chicken needs at least 6 hours to soak up the flavor, but 24 hours is even better. Plan ahead for the best results.
• Make a double batch of green Goddess sauce and store it in an airtight container in the fridge. It’s great on everything from salads to roasted veggies to sandwiches.
• Use frozen herbs. If you have extra basil or parsley, freeze them in ice cube trays with a little olive oil so you always have them on hand for this sauce.
• Instead of fresh garlic, use roasted garlic for a mellow savory flavor.
• Cook your chicken just to 165°F. Use a digital thermometer to check for doneness. Overcooking will dry out the chicken, especially if using chicken breasts instead of thighs.
• Let the chicken rest before serving. A few minutes of rest after cooking allows the juices to redistribute, keeping the meat tender and moist.

Storing

• While this green Goddess chicken is best enjoyed fresh off the grill, leftover chicken will keep well in the fridge for up to three days. Store the chicken and the reserved sauce in separate airtight containers.
• To keep the sauce looking its brightest, press a sheet of plastic wrap directly onto the surface before sealing the container, eliminating as much air as possible. This extra step helps preserve that lush green hue a little longer.
• When ready to serve, give the sauce a good stir. If it’s thickened in the fridge, a drizzle of olive oil or a splash of lime juice will bring back its silky texture.
• Unfortunately, freezing isn’t recommended for the sauce, as the thawing process can compromise its creaminess. The cooked chicken, however, can be frozen for up to three months.