Green Goddess Grilled Boneless Chicken Thighs

5 from 5 votes

These simply marinated and grilled boneless chicken thighs are paired with a creamy herb green goddess sauce and also make awesome leftovers.

Prep Time10

Cook Time15

Marinating time1

Total Time1 25

Course: Dinner

Cuisine: American, BBQ

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt

Servings: people

Author: Alicia

Add fresh herbs, vinegar, lemon juice or additional vinegar, mayonnaise, garlic clove, and honey to a tall jar that will fit an immersion blender. Blend the herbs and dressing ingredients all together till it's a beautiful light green color and herbs have fully incorporated so it is a smooth texture. Blend in the olive oil till smooth. Add salt and pepper to taste. If the mixture is too thin, add a little more mayonnaise. Separate the marinade into 2 parts - one for marinating and one for a sauce (recommend about 1/3 cup for marinating and the rest for the sauce).
Pat the chicken thighs dry with a paper towel, season them with kosher salt and black pepper on both sides and place them in a plastic bag or baking dish. Coat with 1/3-1/2 cup of the green goddess sauce, making sure the chicken is covered. Marinate for 1-2 hours and up to 8 hours, or overnight.
Preheat grill to 400 degrees Fahrenheit, or heat a grill pan. Pull the chicken thighs out of the fridge 10 minutes before. Dip a paper towel into a little bit of the vegetable/avocado oil and make sure there is no excess (this can cause a flair up on the grill). Wipe the paper towel on the grill grates to coat with oil.
Shake off any excess marinade and place the chicken thighs on the grill. Cover with a grill lid and grill for 5-6 minutes the first side. Flip and cook another 4-5 minutes or until you reach an internal temp of 165 degrees F. Let them rest for 5 minutes. Drizzle with the rest of the green goddess sauce.

If you dislike any of the herbs in the green goddess, they can be subbed with another in the recipe. For instance, replace the dill with the same amount of parsley. Or use my basil dressing recipe.
Chicken breasts can be substituted for thighs, but will need to be about 1/2-3/4" thickness and may take an extra 1-2 minutes on the grill. They should also be 165F internal temperature.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165 degrees Fahrenheit.
Seasoning is really up to you here. I recommend Diamond Kosher salt and freshly cracked black pepper. For low sodium, just omit the added salt.
Chicken thighs will keep up to 2-3 days in the fridge and freeze very well. Use on top of salads with the green goddess sauce or in rice bowls.