Green Goddess Chicken
Vibrant and herbaceous, this Green Goddess Chicken is marinated and then pan-seared for an exceptionally moist, deeply flavorful bite.
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
*While we recommend using 1 cup each of the herbs listed here, feel free to use any combination of tender-stem herbs you have on hand.
**Because the mayonnaise is acting as both the marinade and the fat used to sear the chicken, don't skimp on the good stuff. A few good brands include Hellman's, Duke's, and Best Foods, but any mayonnaise you love will do.