I absolutely love sharing this Green Goddess Chicken (2 Ways) Recipe with you because it’s not only incredibly flavorful but also super versatile. Whether you’re cooking for a casual weeknight dinner or a fun weekend gathering, this recipe fits perfectly. The vibrant green goddess dressing brings a fresh, tangy, and herbaceous punch that really elevates juicy chicken thighs in two simple, tasty ways.
When I first tried this recipe, I was amazed at how the marinade’s creamy, herby goodness seeps deep into the chicken, thanks to the little slits cut before marinating. You’ll find that the grilled version adds a smoky char that’s perfect for summer cookouts, while the stovetop skillet method delivers a crispy golden crust that’s perfect any time of year. It’s truly a winner whichever way you cook it!
Why You’ll Love This Recipe
- Double Cooking Options: You get to choose between stovetop or grill depending on your mood and equipment.
- Bright, Fresh Flavor: The green goddess dressing is packed with herbs and tangy goodness that brings chicken to life.
- Make Ahead-Friendly: You can prep the dressing days ahead, plus it marinates beautifully even with just 30 minutes.
- Family and Crowd Pleaser: This recipe consistently gets rave reviews and plenty of repeat requests at my dinner table.
Ingredients You’ll Need
The beauty of this Green Goddess Chicken (2 Ways) Recipe lies in its simple yet fresh ingredients that complement each other perfectly. Every ingredient plays an essential role in building that creamy, zesty flavor and tender chicken.
- Green goddess dressing: Homemade is best for that vibrant herbaceous flavor; try tahini or Greek yogurt versions for a creamy, tangy base.
- Boneless skinless chicken thighs: They stay juicy and absorb flavors better than breasts.
- Kosher salt: Always helps season the chicken evenly and enhances the dressing’s flavors.
- Black pepper: Freshly ground for a mild spice that balances the herb dressing perfectly.
Variations
I love encouraging you to make this Green Goddess Chicken (2 Ways) Recipe your own by playing with a few tweaks depending on what you have or what your family enjoys. It’s such a flexible recipe that you can easily adapt!
- Use chicken breasts: I’ve tried thinly sliced cutlets with great success—just be sure to butterfly and watch cooking times so they stay moist.
- Make it dairy-free: Swap Greek yogurt for tahini or avocado in your green goddess dressing for a rich vegan-friendly option.
- Add heat: When I want a little spice kick, I throw in a pinch of red chili flakes or a dash of hot sauce to the marinade.
- Seasonal herbs: Feel free to switch up the herbs in the dressing seasonally—for example, fresh basil or tarragon gives a lovely twist.
How to Make Green Goddess Chicken (2 Ways) Recipe
Step 1: Prepare the Green Goddess Dressing
Start by making your green goddess dressing using either tahini or Greek yogurt as the base. This dressing is where all the magic happens—herbs like parsley, chives, and tarragon blend with lemon juice and garlic to create that fresh, zingy flavor. If you want, you can prepare this a day or two in advance to let the flavors deepen, which always amazes me.
Step 2: Prep and Marinate the Chicken
Pat your chicken thighs dry, then take a sharp small knife and carefully make several slits on both sides. This trick really helps the marinade seep deeply into the meat, making each bite packed with flavor. Season generously with kosher salt and black pepper, then toss with about half to three-quarters cup of your green goddess dressing. Let it sit in the fridge for at least 2 hours or overnight for best results, though even 30 minutes will boost the flavor dramatically.
Step 3: Cook the Chicken – Stovetop Option
If you’re cooking stovetop, heat a couple of tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Give your chicken pieces a little shake in the bowl to let excess marinade drip off, then place them in one single layer. Cook undisturbed for about 5 minutes until you get a beautiful golden brown crust, then flip and cook 3 to 5 more minutes until cooked through and juices run clear. I love using cast iron for this because it helps get that perfect crust.
Step 4: Cook the Chicken – Grill Option
For grill lovers, preheat your grill to medium-high and oil the grates well to prevent sticking. Place the chicken directly over the heat in a single layer, grilling for about 5 minutes on one side so you get nice char marks, then flip and grill another 3 to 5 minutes until cooked through. The charring adds a smoky flavor that I think takes this Green Goddess Chicken (2 Ways) Recipe to the next level.
Step 5: Serve and Enjoy
Arrange your delicious chicken on a platter and drizzle with the reserved green goddess dressing for an extra creamy, herb-packed finish. This step is key—it brightens every bite and makes your dish look irresistible on the table.
Pro Tips for Making Green Goddess Chicken (2 Ways) Recipe
- Make Small Slits: Don’t skip the slits — I discovered this trick and it dramatically improves marinade absorption and flavor.
- Cast Iron Magic: Using a cast iron skillet helps get a perfect sear; just expect some marinade bits to stick, which is totally normal and easy to clean.
- Don’t Overcrowd the Pan: Give your chicken space in the skillet or on the grill to ensure even cooking and that irresistible crust or char.
- Rest Your Chicken: After cooking, tent the chicken with foil for 5 minutes to redistribute juices for tender, juicy results.
How to Serve Green Goddess Chicken (2 Ways) Recipe
Garnishes
I love topping this chicken with a sprinkle of chopped fresh herbs like parsley or chives to amp up that fresh garden vibe. A few lemon wedges also add a nice pop of acidity when squeezed over the top, balancing the rich dressing perfectly.
Side Dishes
My go-to sides include creamy potato salad or a bright pasta salad for a picnic-style meal. Roasted or grilled vegetables like Brussels sprouts and asparagus also pair beautifully to round out the plate with some earthiness and texture contrast.
Creative Ways to Present
For special occasions, I’ve arranged the grilled chicken on a bed of mixed greens and edible flowers for a stunning, colorful presentation. Serving it with a drizzle of extra green goddess dressing in pretty bowls on the side lets guests customize their portions — always a hit!
Make Ahead and Storage
Storing Leftovers
I store leftover green goddess chicken in an airtight container in the fridge and it stays delicious for up to 4 days. The dressing keeps it moist, so reheating is usually very forgiving compared to plain roasted chicken.
Freezing
I’ve successfully frozen cooked chicken marinated in green goddess dressing by placing portions in freezer-safe bags. Just thaw overnight in the fridge and reheat gently on the stovetop or in the oven to preserve texture and flavor.
Reheating
When reheating leftovers, I warm the chicken slowly in a skillet over medium-low heat to avoid drying it out. Adding a splash of water or extra dressing while reheating keeps the chicken juicy and flavorful—as if it was freshly made.
FAQs
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Can I make the green goddess dressing ahead of time?
Yes! In fact, making the dressing a day or two in advance lets the flavors develop more deeply. Just store it in a tightly sealed container in the fridge, and give it a quick stir before using.
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Can I use chicken breasts instead of thighs?
Absolutely. Just butterfly and slice the breasts into thinner cutlets to ensure even cooking. Keep an eye on their internal temperature to prevent drying out—aim for around 165°F after resting.
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What’s the key to tender, juicy chicken in this recipe?
Marinating the chicken sufficiently and making those little slits before marinating really helps the flavors penetrate and keeps the meat juicy while cooking.
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Can I grill the chicken ahead and reheat it later?
Yes! Grilled chicken keeps well chilled and reheats nicely on the stovetop or in the oven. Just reheat gently to avoid drying out and add a splash of dressing if needed.
Final Thoughts
This Green Goddess Chicken (2 Ways) Recipe truly holds a special place in my kitchen because it combines vibrant flavor with ease—two qualities I know we all appreciate. I encourage you to try both the stovetop and grill options and find your favorite; I promise each is rewarding in its own way. Whipping up that creamy herb dressing feels so fresh and homemade, making each meal feel a little more special. Give it a try and invite your friends or family over—you’ll hear the compliments before you finish plating!
Print
Green Goddess Chicken (2 Ways) Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
Green Goddess Chicken is a flavorful and versatile chicken dish marinated in a vibrant green goddess dressing made with tahini or Greek yogurt. This recipe offers two cooking methods—stovetop and grilling—that yield tender, juicy chicken thighs with a crispy, golden crust. Perfect for a quick weeknight dinner or a weekend cookout, the marination enhances the flavor and makes the dish both delicious and healthy.
Ingredients
Green Goddess Dressing
- Follow the referenced green goddess dressing recipe using tahini or Greek yogurt (amount as preferred)
Chicken
- 6 to 8 boneless skinless chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
For Cooking
- 2 tablespoons extra virgin olive oil (for stovetop cooking)
- Oil for greasing grill grates (if using grill method)
Instructions
- Prepare Green Goddess Dressing: Make the green goddess dressing according to the recommended recipe, using either tahini or Greek yogurt as the base. Reserve about ½ to ¾ cup for marinating the chicken, keeping the rest refrigerated for serving.
- Prepare Chicken: Pat the chicken thighs dry with paper towels. Using a small sharp knife, make several shallow slits on both sides of each thigh to help the marinade penetrate thoroughly. Season both sides with kosher salt and black pepper.
- Marinate Chicken: Place the chicken in a large bowl and pour ½ to ¾ cup of the green goddess dressing over it. Using tongs, toss to ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight. If short on time, marinating for 30 minutes still imparts good flavor.
- Cook on Stovetop (Option 1): Heat 2 tablespoons of extra virgin olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Shake off excess marinade from chicken pieces, then arrange them in a single layer in the pan. Cook undisturbed for about 5 minutes until a crispy golden crust forms, then flip and cook an additional 3 to 5 minutes until fully cooked with juices running clear.
- Cook on Grill (Option 2): Preheat grill to medium-high and oil the grates to prevent sticking. Arrange chicken thighs in a single layer over direct heat. Grill for 5 minutes on one side until well-charred, then flip and cook another 3 to 5 minutes or until internal temperature reaches 165°F and the chicken is cooked through.
- Serve: Arrange the cooked chicken on a serving platter and drizzle with the reserved green goddess dressing. Serve warm alongside your favorite sides.
Notes
- You can prepare the green goddess dressing a few days ahead and store it tightly sealed in the refrigerator.
- Making slits in chicken thighs allows the marinade to penetrate deeply, resulting in more intense flavor.
- A cast iron skillet is preferred for stovetop cooking to achieve a crisp crust, but a nonstick pan can also be used to minimize sticking.
- If using chicken breasts, butterfly and slice them into thin cutlets for even cooking. Remove from heat when internal temperature reaches about 155°F, then tent with foil to rest until temperature rises to 165°F.
- Great serving options include potato salad, pasta salad, roasted vegetables, Brussels sprouts, or asparagus.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
