Grilled Green Goddess Chicken Thighs – The Schmidty Wife: Grilled Green Goddess Chicken Thighs Recipe

Why We Call It Green Goddess

This dressing is a beautiful green color. It is packed with fresh herbs. That is why it got its magical name.

I first made it for my grandson’s birthday cookout. He said it looked like something a superhero would eat. I still laugh at that. Using lots of herbs makes food taste fresh and alive. That matters more than you think.

Making Your Magic Sauce

Get all your sauce ingredients ready. Put them in the blender. The smell of herbs and garlic is so good. Doesn’t that smell amazing?

Blend it until it is smooth and green. You will make two batches. One is for marinating the chicken. The other waits in the fridge for later. This is a smart little trick.

A Tip For Tastier Chicken

Now, give your chicken a bath in that green sauce. Let it sit for a while. This is called marinating. It lets the flavors sink deep into the meat.

You can do this for 30 minutes. Or you can do it overnight in the fridge. The longer it sits, the happier your chicken will be. What is your favorite way to flavor chicken? I love hearing new ideas.

Time For The Grill

Get your grill nice and hot. Lay the chicken thighs on it. You will hear a wonderful sizzle. That sound always makes me smile.

Cook it for about 5 minutes on each side. Flip it a couple times. The most important thing is to cook it all the way through. A little thermometer helps a lot here.

The Simple Secret To Good Food

When the chicken is done, let it rest. Just cover it for five minutes. This lets the juices settle back into the meat. It keeps every bite moist and tender.

This resting step matters. It turns good chicken into great chicken. Then, bring out that extra sauce from the fridge. Drizzle it right on top. *Fun fact: The original “Green Goddess” dressing was created in a San Francisco hotel in the 1920s!*

Your Turn To Share

This meal feels like a summer day on a plate. The yogurt makes the chicken so tender. The herbs make it taste like a garden. Do you think you’ll try it on the grill or in a pan?

Food is best when shared. What herb do you love the most? Is it basil, parsley, or cilantro? Tell me what you would put in your own “goddess” sauce. I am always looking for inspiration.

Ingredients:

Ingredient	Amount	Notes
Greek yogurt	1 cup
Olive oil	3 tablespoons
Fresh herbs	2 cups	lightly packed
Green onions	3
Garlic	2 cloves
Worcestershire sauce	1 tablespoon
Kosher salt	1 teaspoon
Lemons, juiced	1 ½
Chicken thighs, boneless skinless	1½ – 2 pounds

My Favorite Grilled Chicken That Tastes Like Summer

Hello, my dear! It’s Anna. Come sit a moment. I want to tell you about my Grilled Green Goddess Chicken. This recipe is pure sunshine on a plate. It reminds me of my own grandma’s herb garden. She would pinch leaves right off the plants. Doesn’t that smell amazing?

The sauce is a creamy, herby dream. It makes the chicken so tender and juicy. I still laugh at the first time I made it. My grandson called it “Hulk Chicken” because it was so green! But he ate two helpings. That’s the best compliment.

Let’s make it together. It’s easier than you think. I’ll walk you through each step. You’ll feel like a pro in no time. Ready? Let’s start.

Step 1: Grab your blender or food processor. Toss in the yogurt, oil, herbs, onions, garlic, Worcestershire, salt, and lemon juice. Now blend it all up. Watch it turn a beautiful, bright green. (My hard-learned tip: use the herbs you love most. Basil and parsley are my favorites.)

Step 2: Pour half of that lovely sauce into a jar. Screw the lid on tight. Pop it in the fridge for later. This is our magic dipping sauce. It makes everything taste better.

Step 3: Now, put the chicken thighs in a bowl. Pour the other half of the sauce over them. Use your hands to mix it all around. Make sure every piece is wearing a green coat. Cover the bowl and let it sit. Thirty minutes is good. Overnight is even better!

Step 4: Time to grill! Get your grill nice and hot. A medium-high heat is just right. You should hear a little sizzle when the chicken touches the grate. That’s the sound of flavor.

Step 5: Lay the chicken thighs on the hot grill. Let them cook for about 5 minutes. Don’t poke them yet! We want a nice mark. Then flip them over. Cook for another 5 minutes.

Step 6: Give them one more flip. Cook for a final 5 minutes. The chicken is done when it reaches 165°F inside. I like thighs a bit more, around 175°F. They stay so juicy. What’s your favorite part of grilling? Share below!

Step 7: Take the chicken off the grill. Let it rest on a plate for 5 minutes. This keeps all the juices inside. Then, serve it with that cool sauce from the fridge. Dig in and enjoy your masterpiece!

Cook Time: 15 minutes
Total Time: 50 minutes (plus marinating)
Yield: 4 servings
Category: Dinner, Grilling

Three Fun Twists on This Recipe

This recipe is like a good friend. It’s happy to change things up! Here are three ways to play with it. Try one next time.

Veggie Power: Skip the chicken. Use the sauce on thick zucchini planks or portobello mushrooms. Grill them just the same. So good!

Spicy Kick: Add a jalapeño pepper to the blender. Take the seeds out first if you’re shy about heat. It gives the sauce a little wink.

Summer Salad: Let the cooked chicken cool. Chop it up and toss it with pasta, tomatoes, and cucumbers. Use the extra sauce as your dressing. Perfect for a picnic.

Which one would you try first? Comment below!

What to Serve With Your Chicken

This chicken is the star. But every star needs a good supporting cast. I love to keep things simple and fresh.

For sides, try buttery corn on the cob. Or a big leafy salad with a lemon vinaigrette. You could also serve it over a pile of fluffy rice. The extra sauce is wonderful drizzled on top.

What to drink? A glass of chilled rosé wine tastes like a summer evening. For a non-alcoholic treat, I love sparkling lemonade with a sprig of mint. So refreshing.

Which would you choose tonight?

Keeping Your Goddess Chicken Happy

Let’s talk about keeping this tasty chicken. First, store leftovers in the fridge. They will be good for three days. I use a tight-lidded container. You can freeze the cooked chicken, too. Just pop it in a freezer bag for two months.

Thaw it in your fridge overnight. To reheat, warm it gently in the oven. This keeps it juicy. I once microwaved it too fast. The chicken got a bit tough. A slow reheat is much better.

This recipe is perfect for batch cooking. Double the marinade on Sunday. Cook all the chicken at once. You will have meals ready for busy nights. This matters because it saves your future self time. A good meal is waiting for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking needs a little help. First, if your herbs turn brown, do not worry. The sauce will still taste wonderful. I remember when my basil looked sad. The dish was still a big hit.

Second, your grill might flare up. This is from the oil in the marinade. Just move the chicken to a cooler spot. Let the flames calm down. This matters for safety and flavor. No one likes burnt, bitter chicken.

Third, the sauce might be too thick. Thin it with a spoonful of water. Or use a little more lemon juice. Fixing small problems builds your cooking confidence. You learn to trust your own kitchen sense. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Check your Worcestershire sauce label. Some brands contain wheat.

Q: Can I make it ahead? A: Yes! Marinate the chicken overnight. The flavor gets even better.

Q: What herb swaps work? A: Use any soft herbs you like. Parsley, cilantro, and dill are all great.

Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl for marinating.

Q: Any optional tips? A: Try the sauce on salads or roasted veggies. *Fun fact: The original “Green Goddess” dressing was created in San Francisco.* Which tip will you try first?

From My Kitchen to Yours

I hope you love this zesty, herby chicken. It always makes my table feel bright. Cooking is about sharing and trying new things. I would love to see your creation.

Share a photo of your finished dish. You can tag my blog on Pinterest. Let’s build a little community of kitchen friends. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.