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The time has finally come! Happy #DDGrillWeek 2026!!! This is my absolute favorite week of the whole year and I’m so excited to be kicking things off with a recipe that I just know y’all are going to love. These Grilled Green Goddess Chicken Thighs with Summer Salad are fresh, herby, and perfect for the warm weather months.
I don’t think I can understate how much I love green goddess dressing. This isn’t the first time (or the second or third) where I’ve shared a recipe that uses a homemade version of the herbaceous green sauce because it’s just that good. It’s such an easy way to boost the color and flavor of an otherwise ordinary dish like grilled chicken. The green goddess pulls double duty here—I use it as a marinade and a finishing drizzle for maximum flavor with minimal effort.
In this recipe, I like to use boneless, skinless chicken thighs because they’re easy to cook, easy to find, and super affordable. Because they’re on the fattier side, they stay juicy and are a lot harder to overcook than chicken breasts, which makes this a beginner-friendly recipe too. What’s more is that my green goddess is made with Greek yogurt, which helps to keep the chicken super moist and tender. Let the chicken marinate in the green goddess for a few hours or even overnight, then throw it on the grill so that it can get its char on.
While the chicken cooks, I’ll whip up a colorful salad made with juicy tomatoes, crunchy cucumbers, creamy avocado, and lots of fresh herbs. It seriously tastes like summer in every bite. Of course, you can also skip the salad and just serve the chicken over grains like rice or quinoa, or over some basic greens for a simple yet delicious dinner.
Ingredients
- Fresh Cilantro
- Fresh Dill
- Fresh Parsley
- Garlic Cloves
- Scallions
- Lemon Zest
- Freshly Squeezed Lemon Juice
- White Wine Vinegar
- Capers
- Whole Milk Greek Yogurt
- Mayonnaise
- Kosher Salt
- Dried Oregano
- Freshly Ground Black Pepper
- Boneless, Skinless Chicken Thighs
- Ground Cumin
- Red Onion
- Distilled White Vinegar
- Persian Cucumbers
- Grape Tomatoes
- Ripe Avocado
- Toasted Pepitas
Step-by-Step:
step one: make the green goddess dressing
In a high-speed blender, combine the cilantro, dill, parsley, garlic, scallions, lemon zest, lemon juice, white wine vinegar, capers, Greek yogurt, mayonnaise, salt, oregano, and pepper. Blend until smooth and bright green, about 1 minute. Set aside.
step two: marinate the chicken
Pat the chicken thighs dry. Season all over with salt, cumin, and pepper. Transfer to a large zip-top bag or airtight container and add 1/2 cup of the green goddess dressing. Toss to coat well, making sure each piece is evenly covered. Marinate in the fridge for at least 4 hours, or up to overnight.
step three: pickle the veggies
Add the red onions, lemon juice, and vinegar to a large bowl. Let sit at room temperature to lightly pickle, about 5 minutes.
step four: make the salad
Add the cucumbers, tomatoes, salt, oregano, and pepper to the pickled onions. Toss to combine. Add the capers and avocado, gently tossing, letting the avocado break down slightly to create a light, creamy coating. Fold in the herbs and pepitas. Taste and adjust seasoning as needed. Set aside while you grill the chicken.
step five: let the chicken come to room temperature
Remove the chicken from the fridge about 20 minutes before cooking to take the chill off.
step six: grill the chicken
Preheat your grill to medium-high heat (400℉ to 450℉). Shake off excess marinade, then place the chicken on the grates. Cover and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for a few minutes before slicing.
step seven: slice and serve
Slice the chicken thighs on the bias. Serve in shallow bowls with the summer salad and drizzle with extra green goddess dressing, if desired. Garnish with fresh herbs.
Recipe FAQs:
You can, but you’ll probably need to reduce the cook time since they tend to cook much faster than chicken thighs!
Yes! Store it in an airtight container in the refrigerator for up to two days before using it for the marinade.
If you’re looking for a way to make chicken a whole lot more exciting, I hope you’ll try this recipe! Tag me @thedefineddish on social so I can see what you’re cooking up!
looking for more grilling recipes? try these!
Grilled Sesame Chicken Skewers with Ginger-Scallion Rice
Grilled Steak and Chimichurri Pasta Salad
Grilled Green Goddess Chicken Thighs with Summer Salad
Ingredients
For the Green Goddess:
- 1/2 cup roughly chopped fresh cilantro
- 1/4 cup roughly chopped fresh dill
- 1/4 cup roughly chopped fresh parsley
- 2 garlic cloves, roughly chopped
- 2 scallions, ends trimmed and roughly chopped
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1½ teaspoons white wine vinegar
- 2 teaspoons drained capers
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons mayonnaise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- freshly ground black pepper
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs (4 to 6 thighs, depending on size)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- freshly ground black pepper
For the Salad:
- 1/2 small red onion, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon distilled white vinegar
- 3 Persian cucumbers, seeds removed and sliced
- 2 cups halved grape tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- freshly ground black pepper
- 1 tablespoon capers, drained
- 1 large ripe avocado, diced
- 1 cup chopped fresh herbs, such as parsley, dill, and cilantro, plus more to garnish
- 1/4 cup toasted pepitas
Instructions
Make the Green Goddess Dressing:
- In a high-speed blender, combine the cilantro, dill, parsley, garlic, scallions, lemon zest, lemon juice, white wine vinegar, capers, Greek yogurt, mayonnaise, salt, oregano, and pepper. Blend until smooth and bright green, about 1 minute. Set aside.
Marinate the Chicken:
- Pat the chicken thighs dry. Season all over with salt, cumin, and pepper.
- Transfer to a large zip-top bag or airtight container and add ½ cup of the green goddess. Toss to coat well, making sure each piece is evenly covered. Marinate in the fridge for at least 4 hours, or up to overnight.
Make the Salad:
- Add the red onions, lemon juice, and vinegar to a large bowl. Let sit at room temperature to lightly pickle, about 5 minutes.
- Add the cucumbers, tomatoes, salt, oregano, and pepper to the pickled onions. Toss to combine.
- Add the capers and avocado, gently tossing, letting the avocado break down slightly to create a light, creamy coating. Fold in the herbs and pepitas. Taste and adjust seasoning as needed. Set aside while you grill the chicken.
Grill the Chicken:
- Remove the chicken from the fridge about 20 minutes before cooking.
- Preheat your grill to medium-high heat (400℉ to 450℉). Shake off the excess marinade, then place the chicken on the grates. Cover and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for a few minutes before slicing.
Assemble and Serve:
- Slice the chicken thighs on the bias. Serve in shallow bowls with the summer salad and drizzle with extra green goddess dressing, if desired. Garnish with fresh herbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
