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Grilled Green Goddess Chicken Thighs with Summer Salad Recipe

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3.8 from 3 reviews

This vibrant and flavorful recipe features juicy grilled green goddess chicken thighs paired with a refreshing summer salad. The chicken is marinated in a zesty green goddess dressing made from fresh herbs, yogurt, and capers, then perfectly grilled to lock in moisture and charred flavor. The accompanying salad combines pickled red onions, crisp cucumbers, sweet grape tomatoes, creamy avocado, fresh herbs, and toasted pepitas for a delightful contrast in textures and tastes, making it an ideal light summer main dish.

Ingredients

Green Goddess Dressing

  • 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 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, to taste

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, to taste

Summer 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, to taste
  • 1 tablespoon capers, drained
  • 1 large ripe avocado, diced
  • 1 cup chopped fresh herbs (parsley, dill, cilantro), plus extra for garnish
  • 1/4 cup toasted pepitas

Instructions

  1. Make the Green Goddess Dressing: In a high-speed blender, combine cilantro, dill, parsley, garlic, scallions, lemon zest, lemon juice, white vinegar, capers, Greek yogurt, mayonnaise, kosher salt, dried oregano, and freshly ground black pepper. Blend until the mixture is smooth and bright green, about 1 minute. Set the dressing aside for marinating and serving.
  2. Marinate the Chicken: Pat the chicken thighs dry with paper towels. Season all sides evenly with kosher salt, ground cumin, and freshly ground black pepper. Place the chicken in a large zip-top bag or airtight container and add half a cup of the prepared green goddess dressing. Toss gently to coat each piece thoroughly. Seal and refrigerate for at least 4 hours, or overnight for deeper flavor.
  3. Prepare the Salad: In a large bowl, combine thinly sliced red onions with fresh lemon juice and distilled white vinegar. Allow to sit at room temperature for about 5 minutes to lightly pickle the onions. Then add cucumbers, halved grape tomatoes, kosher salt, dried oregano, and freshly ground black pepper. Toss gently to mix.
  4. Add Final Salad Ingredients: Fold in drained capers, diced avocado, chopped fresh herbs, and toasted pepitas. Toss gently so the avocado breaks down slightly, creating a creamy coating. Taste and adjust seasonings if needed. Set the salad aside while grilling the chicken.
  5. Grill the Chicken: Remove the marinated chicken from the refrigerator about 20 minutes before grilling to come to room temperature. Preheat your grill to medium-high heat, between 400°F to 450°F. Shake off excess marinade and place chicken thighs on the grill grates. Cover and grill for 5 to 6 minutes per side until the internal temperature reaches 165°F. Remove from grill and transfer to a plate. Let rest for a few minutes before slicing.
  6. Assemble and Serve: Slice the chicken thighs on the bias. Serve the grilled chicken atop or alongside the summer salad in shallow bowls. Drizzle with additional green goddess dressing if desired and garnish with fresh herbs for a beautiful presentation.

Notes

  • Marinating the chicken for longer (up to overnight) will enhance the flavor and tenderness.
  • If you don’t have a grill, chicken thighs can also be cooked on a grill pan or broiled in the oven.
  • To make the dressing dairy-free, substitute Greek yogurt with a plant-based yogurt alternative.
  • The salad can be prepared in advance but dress avocado just before serving to prevent browning.
  • Adjust the amount of herbs in the dressing and salad to your personal taste for a more or less intense herbal flavor.

Find it online: https://recipeplenty.com/grilled-green-goddess-chicken-thighs-with-summer-salad-recipe/