Green Goddess Chicken

Overhead shot of plate of chicken thighs topped with green goddess sauce.

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 12

Marinating Time: 6

Total Time: 6 22

Servings: people

Calories: 607kcal

Author: Platings and Pairings

This vibrant Green Goddess Chicken pairs juicy, tender chicken thighs with a bright and herbaceous sauce that doubles as both a marinade and a creamy sauce to serve on the side or drizzle over the cooked chicken. An easy way to turn a weeknight dinner into something truly special!

Print Recipe

Equipment

Grill or Grill Pan

Ingredients

2 pounds chicken thighs boneless, skinless
1/4 cup soy sauce
1 Tablespoon olive oil extra virgin
Flaky salt for serving

Green Goddess Sauce

1 ½ cups plain yogurt
1 cup basil leaves packed
½ cup fresh parsley leaves packed
2 cloves garlic peeled
2 anchovy fillets optional
2 green onions white and green parts
1 jalapeno seeded and chopped (optional)
1 lime zested and juiced
2 teaspoons kosher salt
1 teaspoon black pepper

Instructions

Green Goddess Sauce

In a food processor or blender, purée 1 ½ cups plain yogurt, 1 cup basil leaves, ½ cup fresh parsley leaves, 2 cloves garlic, 2 anchovy fillets (if using), 2 green onions, 1 jalapeno (if using), 1 lime (zested and juiced), 2 teaspoons kosher salt and 1 teaspoon black pepper until smooth.

Chicken Marinade

Put 2 pounds chicken thighs in a large ziploc bag and add 1/4 cup soy sauce, 1 Tablespoon olive oil and ¾ of the green goddess sauce (Save the rest to serve as a sauce). Place in the refrigerator and allow to marinate for 6-24 hours.

Grill Chicken

Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F. Sprinkle with flaky salt and enjoy with Green Goddess Sauce on the side.

OR – In Oven

Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.) Sprinkle with flaky salt and enjoy with Green Goddess Sauce on the side.

Notes

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.

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.

Variations

Use different herbs - Swap the basil or parsley for another fresh herb, like cilantro or dill, which will create a different flavor profile..
Make it spicy - Mix in extra jalapeños, another mild green chili, or turn up the heat even further with a serrano pepper!
Protein swaps - Ditch the chicken and pair this green Goddess sauce with salmon or shrimp.

Nutrition