Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Green Goddess Marinade / Sauce
- 1/2 cup plain Greek yogurt (or mayonnaise for richer taste)
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons fresh chives (or green onion)
- 1–2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
- 1–2 tablespoons water (to thin if needed)
Instructions
1. Make the Green Goddess Sauce
In a blender or food processor, combine:
- Greek yogurt
- Herbs (parsley, basil, chives)
- Garlic
- Lemon juice
- Dijon mustard
- Olive oil
- Salt and pepper
Blend until smooth and creamy. Add a little water if you want a thinner consistency.
2. Marinate the Chicken
- Place chicken in a bowl or zip bag
- Add half of the Green Goddess sauce (reserve the rest for serving)
- Coat well and marinate for at least 30 minutes (up to overnight for best flavor)
3. Grill the Chicken
- Preheat grill or grill pan to medium-high heat
- Lightly oil the surface
- Grill chicken for 5–7 minutes per side, depending on thickness
- Cook until internal temperature reaches 165°F (75°C)
- Let rest for 5 minutes before slicing
4. Serve
- Drizzle remaining Green Goddess sauce over the chicken
- Serve with salad, rice, roasted vegetables, or in wraps
Tips
Flavor Boosters
- Add avocado to the sauce for extra creaminess
- Include spinach or cilantro for a different herb twist
- A pinch of chili flakes adds gentle heat
Texture Tips
- Don’t over-blend if you want a slightly chunky herb sauce
- Resting chicken after grilling keeps it juicy
Cooking Alternatives
- Bake at 400°F (200°C) for 20–25 minutes
- Air fry at 375°F (190°C) for 15–18 minutes
Meal Ideas
- Slice over a grain bowl with quinoa and roasted veggies
- Serve in pita bread or wraps with lettuce and tomato
- Pair with a light cucumber salad for freshness
Storage
- Chicken keeps 3–4 days in the fridge
- Sauce stays fresh up to 3 days in an airtight container
