Not-to-be-missed chicken thighs with green goddess marinade! My 5-minute green goddess sauce loaded with flavor from lemon, herbs, and spices elevates a simple chicken dinner. Cook it on the stove or on the grill -- it takes about 8 minutes either way. I prefer boneless skinless chicken thighs here, but you can also use breasts instead with a few tweaks (more details in the post). Green goddess chicken thighs go with so many things, from potato salad, to Brussels sprouts, grains, and much more!
Make the tahini green goddess dressing according to this recipe.
Pat the chicken dry and using a small but sharp knife, make a few slits on both sides of each chicken thigh. Season on both sides with kosher salt and black pepper.
Put the chicken in a large bowl and pour about ½ to ¾ cup of the green goddess dressing on top. Using a pair of tongs, toss to make sure the chicken is well-coated in the dressing. Keep the rest of the green goddess dressing in the fridge for later use.
Cover the bowl and refrigerate for 2 hours or up to overnight. If you don’t have the time, even 30 minutes of marinating will make a difference.
Stovetop cooking option: In a large skillet, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Using a pair of tongs, arrange the chicken in one single layer in the heated pan (it helps give the chicken pieces a gentle shake in the bowl so that they release any excess marinade before adding them to the hot skillet). Cook for one side for about 5 minutes or until a crispy golden brown crust forms, then turn over and cook for another 3 to 5 minutes or until the chicken is fully cooked and its juices run clear.
Grill option: To cook the chicken on the grill instead, heat your grill to medium-high, and carefully oil the grates. Arrange the chicken in one single layer over direct heat and cook for 5 minutes on one side, then turn over and cook for another 3 to 5 minutes or until the chicken is well-charred and cooked through.
To serve, arrange the chicken on a platter and add more of the reserved green goddess dressing on top.
Make ahead tips: You can prepare the green goddess dressing a few days ahead and keep it in the fridge in a tightly-closed Mason jar.
Pro tip for best flavor: The slits in the chicken will help the marinade penetrate the chicken, intensifying the flavor even more.
Best pan to use: I like to use a cast iron skillet for the stovetop option, however, because of the consistency of the marinade, do not be alarmed when bits of it stick to the skillet. You can also use a nonstick pan instead.
To use chicken breasts instead: Butterfly the breasts and slice them into thinner cutlets for even cooking. I usually take the chicken breasts off the grill when their internal temperature reaches about 155 degrees F. Then, tent them with foil while they rest until the internal temperature rises to 165 degrees F.