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a platter with green goddess marinated grilled chicken thighs and salad
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Grilled Green Goddess Chicken Thighs with Summer Salad

Prep Time30 minutes
Cook Time10 minutes
Marinating Time4 hours
Total Time4 hours 40 minutes
Course: Main Course
Servings: 4
Author: Alex Snodgrass

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

Calories: 411kcal | Carbohydrates: 15g | Protein: 40g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 166mg | Sodium: 1329mg | Potassium: 1164mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2799IU | Vitamin C: 50mg | Calcium: 119mg | Iron: 4mg