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
Scale
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.
