Green Goddess Chicken is as heavenly as it sounds. Marinated in a vibrant, herbaceous marinade of herbs, pan-seared to perfection, and served with heaping mounds of dressing and charred citrus, this recipe is delicious from all angles.
What is Green Goddess Chicken?
Green Goddess is a dressing aptly named for the vivacious green color it gleans from handfuls of fresh herbs blended into its creamy base. Originally invented in San Francisco a century ago, this dressing has made a name for itself. If you frequent Trader Joe’s, you’ve likely seen a pre-packaged jar of this dressing or the small bottle of green goddess-inspired seasoning gracing the spice aisle. It is incredibly easy to make, requiring only several handfuls of tender herbs, a few fat sources, a blender, and a minute of your time. A social-chameleon, green goddess dressing pairs well with nearly anything, but is especially delicious when partnered with chicken.
This recipe for Green Goddess Chicken uses basil, parsley, mint, dill, and chive in the marinade and dressing, but there are infinite opportunities to riff on this selection. An epic use for those inevitable fridge cleanouts as herbs begin to wilt, you can use any combination of tender herbs you have on hand.
Why Marinate with Mayo?
If mayonnaise is good enough for grilled cheese, it’s good enough for chicken. The beautiful thing about using mayo in a marinade is that it doubles as the fat you use to cook the chicken with. At its core, mayo is a form of fat—and a delicious one, at that. As it hits the pan, it develops a gorgeous crust that locks moisture into the chicken and creates that same texture so iconic to its commonly known use in grilled cheese sandwiches. It melts away in the pan, leaving the golden crust and either fortunately or unfortunately, depending on where you fall in the mayo debate, losing its distinct taste. Function aside, it’s also incredibly convenient in this Green Goddess Chicken recipe. All it takes is one blitz in the blender, and you have the base for both the marinade and the dressing.
How to Cook Green Goddess Chicken Thighs
There are so many ways to cook chicken thighs, but this recipe uses the pan-frying method. Boneless, skinless chicken thighs are easy to lay flat in the pan, allowing the heat to make contact with the entire surface. Not only does this make the chicken cook relatively quickly, but it also increases the surface area for the chicken to develop that life-changing char. Alternatively, if you’re stumbling across this recipe in warmer months, these chicken thighs also adapt well to the grill.
To cook the Green Goddess Chicken after the thighs are done marinating, start by heating a cast iron pan over medium-high heat. Though it seems simple enough, this is a step you don’t want to rush. Ensuring the pan is hot (and adding the chicken thighs to the pan in batches) will guarantee success. Your goal is to make sure the pan is hot enough to sear the chicken, and that the chicken has enough room to sear in dry heat without starting to steam.
After the chicken thighs are cooked to an internal temperature of 165° Fahrenheit, use the fat remaining in the pan to sear lemon slices until slightly caramelized. Not only is it fun to sear citrus, but it also adds a bright smokiness to the chicken—a very welcome addition to the herbaceous, charred chicken thighs. Serve the Green Goddess Chicken with extra helpings of green goddess dressing, a pile of fresh herbs, and the seared citrus.
More Delicious Chicken Recipes
- Creamy Mushroom Chicken
- Cast Iron Chicken Breasts
- Slow Roasted Chicken With Potatoes
- Chicken And Dumplings Soup
- Fried Chicken Salad
Green Goddess Chicken
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 2 teaspoons Diamond Crystal kosher salt, divided
- 5 cups loosely packed herbs, such as basil, parsley, mint, dill, and/or chive*
- 1 cup full-fat mayonnaise**
- ½ cup buttermilk
- 1 clove garlic
- 2 lemons, divided
Instructions
- Prepare the chicken thighs by laying them flat and patting dry with a paper towel, repeating a few times as necessary. Using a sharp knife, poke several holes into each chicken thigh, then sprinkle them with 1 teaspoon of salt. Set aside.
- Begin making the green goddess mixture by preparing the herbs, very roughly chopping the tender stems and leaves and pulling the leaves from the fibrous stems if using mint. Add the herbs, mayo, buttermilk, garlic clove, and remaining 1 teaspoon salt to a blender. Add the zest of one lemon, which should yield about 1 tablespoon of zest. Set the zested lemon aside, then blend the mixture until completely smooth and vibrant green. Divide the green goddess mixture in half.
- In a large tupperware or ziploc bag, add one half of the green goddess mixture and all of the chicken. Use your hands to massage the chicken into the marinade, ensuring each piece of chicken thigh is thoroughly coated. Cover with an air-tight lid or zip closed, squeezing out all air, and set in the fridge to marinate for 4 hours or overnight.
- Meanwhile, make the green goddess dressing by juicing the zested lemon (yielding about ⅓ cup) into the other half of the green goddess mixture, then whisk to combine. Store the green goddess dressing in an airtight container in the fridge until ready to use.
- Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, slice the second lemon into rounds about ½ inch thick. Remove the chicken thighs from the marinade and lay them flat into the hot skillet, adding about 4 chicken thighs at a time, ensuring they are at least 1 inch apart to avoid overcrowding the pan. If you are using a smaller cast iron, reduce the number of chicken thighs you add at a time. Sear the chicken on both sides until it reaches an internal temperature of 165° Fahrenheit—about 5 minutes on each side. Work in batches, moving the chicken thighs from the pan to a serving tray. Once all the chicken thighs are cooked through, add the lemon rounds to the pan. Sear on both sides until the pith and peel are tender with a caramel-like color. Lay the lemon rounds over the chicken, then arrange any leftover herbs all over the top. Serve with the green goddess dressing.
Equipment
- Blender
- Large Cast-Iron Skillet
Notes
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