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Green Goddess Grilled Chicken Thighs Recipe

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3.9 from 44 reviews

Juicy, flavorful boneless chicken thighs marinated and grilled with a vibrant Green Goddess sauce made from fresh herbs, mayonnaise, and citrus, perfect for a fresh summer meal.

Ingredients

Chicken

  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly cracked black pepper, to taste
  • Vegetable or avocado oil for the grill

Green Goddess Sauce and Marinade

  • 1/4 cup parsley leaves
  • 1/4 cup fresh chives
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh dill
  • 1/4 cup distilled white vinegar
  • 1 1/2 tablespoons lemon juice or additional distilled white vinegar
  • 1/2 cup mayonnaise
  • 1 garlic clove
  • 1 1/2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • Kosher salt and black pepper, to taste

Instructions

  1. Make the Green Goddess Sauce: Add fresh herbs, vinegar, lemon juice (or additional vinegar), mayonnaise, garlic clove, and honey to a tall jar suitable for an immersion blender. Blend all ingredients until the mixture achieves a smooth, light green color and herbs are fully incorporated. Slowly blend in the olive oil until smooth and creamy. Season with kosher salt and black pepper to taste. Adjust thickness by adding more mayonnaise if necessary. Separate the sauce into two parts—about 1/3 cup for marinating and the rest to use as a finishing sauce.
  2. Marinate the Chicken: Pat the chicken thighs dry using paper towels. Season both sides generously with kosher salt and freshly cracked black pepper. Place chicken in a resealable plastic bag or baking dish and coat with 1/3 to 1/2 cup of the green goddess marinade, ensuring the chicken is well covered. Refrigerate and marinate for 1-2 hours up to 8 hours or overnight for maximum flavor.
  3. Prepare the Grill: Preheat your outdoor grill or grill pan to 400°F (204°C). Remove the chicken from the refrigerator about 10 minutes before grilling to come closer to room temperature. Dip a folded paper towel lightly in vegetable or avocado oil, remove excess oil, and wipe the grill grates to prevent sticking and flare-ups.
  4. Grill the Chicken: Shake off excess marinade from the chicken and place the thighs on the hot grill grates. Cover with the grill lid and cook for 5-6 minutes on the first side. Flip the chicken and grill an additional 4-5 minutes or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes to allow juices to redistribute.
  5. Serve: Drizzle the grilled chicken thighs with the reserved green goddess sauce before serving for an extra burst of fresh herb flavor.

Notes

  • Marinate chicken up to overnight for best flavor absorption.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • If using an indoor grill pan, consider a splash of oil to prevent sticking but avoid excess oil that can cause smoke.
  • Leftover green goddess sauce can be refrigerated for up to 3 days and used as a dip or dressing.
  • This recipe works with both outdoor grills and stovetop grill pans.

Find it online: https://justsosavory.com/green-goddess-grilled-chicken-thighs-recipe/