Green Goddess Chicken Thighs
These Green Goddess Chicken Thighs are marinated in a simple yet incredibly flavorful green goddess sauce, then get pan-seared to golden perfection! Filled with fresh herbs, garlic, lemon and yogurt, this marinade is an easy way to level up chicken with bold flavor.
Equipment
- high speed blender or food processor
- plastic wrap
- large pan
Ingredients
- 1.75 lbs boneless, skinless chicken thighs
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ⅓ cup fresh dill
- 1 green onion chopped (both white & green parts)
- 2 small garlic cloves peeled
- juice from 1 lemon
- ½ cup plain full-fat greek yogurt *
- 2 tbsp olive oil
- kosher salt & black pepper to taste
- avocado oil (for searing the chicken)
Instructions
- Add parsley, cilantro, dill, green onion, garlic, lemon, yogurt, salt & pepper to a blender or food processor. Blend until smooth. Then, with the blender still running on a low speed, slowly pour in the olive oil. Taste and adjust salt & pepper to your liking.1 cup fresh parsley, 1 cup fresh cilantro, ⅓ cup fresh dill, 1 green onion, juice from 1 lemon, ½ cup plain full-fat greek yogurt, 2 tbsp olive oil, kosher salt & black pepper, 2 small garlic cloves
- Add chicken thighs to a large bowl and pour about ½-⅔ of the green goddess sauce over top. Toss to coat the chicken in the sauce. Cover the bowl with plastic wrap and let marinate in the fridge for at least 30 minutes, but preferably 2-3 hours.1.75 lbs boneless, skinless chicken thighs
- Place the remaining green goddess sauce in a small jar or bowl and refrigerate it. We will use this to garnish the chicken after it's done cooking.
- After the chicken is done marinating, remove it from the fridge and let it sit at room temperature as you preheat the pan. Bring a large pan (I used stainless steel) to medium-high heat. It's ready to use when it passes the water test - AKA if you splash some water on the pan, it bubbles up and "dances" around the pan instead of evaporating.
- Add enough avocado oil to lightly coat the bottom of the pan. Then, wipe as much of the excess marinade off the chicken as possible. Add chicken thighs to the hot pan and let cook for 5 minutes, undisturbed. You may have to do this in several batches.avocado oil
- Then, flip and continue cooking for about 4 more minutes or until the internal temp reaches 165F. At any point if it seems to be burning, you can reduce the heat to medium. Some smoke and splattering is to be expected...don't stress!
- Once the chicken is done cooking, garnish it with more of the reserved green goddess sauce. Enjoy with your sides of choice, I like doing roasted baby potatoes and a side salad!
Video
Notes
GENERAL NOTE: Feel free to use any mix of herbs you prefer or have on hand. For example, you could incorporate basil or mint in addition, or in replacement, to the ones called for. *NOTE: For a dairy-free option, you can try using an unsweetened thick vegan yogurt such as coconut yogurt or Siggi's Plant-Based. It may also work with tahini. GRILLING: Although I have only tried pan-searing these green goddess chicken thighs, they should work great on the grill too! I would try cooking them over medium-heat for about 3-4 minutes per side, or until done through.
Nutrition
Calories: 237kcal | Carbohydrates: 2g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 127mg | Sodium: 133mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1276IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 2mg