Name: Green Goddess Grilled Chicken
Prep time: 10 min
Cook time: PT-489096H58M3S
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1/2 cup fresh parsley; 1/2 cup fresh basil; 1/4 cup fresh chives; 2 cloves garlic; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1/2 cup Greek yogurt or mayonnaise; 1 teaspoon anchovy paste (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Green Goddess grilled chicken is a fresh, herb-packed dish that’s bursting with flavor and perfect for warm weather meals. The chicken is marinated in a creamy Green Goddess dressing made with fresh herbs, garlic, lemon, and yogurt or mayo, then grilled until juicy and golden. It’s vibrant, zesty, and just as good served hot off the grill or cold over a salad.

Why I Love This Recipe

I love this recipe because it’s the perfect combination of bold flavor and clean eating. The marinade tenderizes the chicken while coating it in an herbaceous, tangy layer that grills up beautifully. It’s also incredibly versatile — I serve it with rice, in wraps, sliced over greens, or with roasted veggies. The leftovers are just as good, making this a staple in my weekly rotation. Green Goddess Grilled Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Fresh parsley
Fresh basil
Fresh chives
Garlic
Lemon juice
Olive oil
Greek yogurt or mayonnaise
Anchovy paste (optional, for depth of flavor)
Salt
Black pepper

Directions

I start by making the Green Goddess marinade: in a blender or food processor, I combine the herbs, garlic, lemon juice, olive oil, yogurt or mayo, anchovy paste (if using), salt, and pepper until smooth.
I pour the marinade over the chicken in a bowl or zip-top bag and let it marinate for at least 30 minutes, or up to 24 hours in the fridge.
I preheat the grill or grill pan over medium-high heat and lightly oil the grates.
I remove the chicken from the marinade and grill it for 5-7 minutes per side, depending on thickness, until fully cooked and nicely charred.
I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes (plus marinating time)
Cook time: 12-15 minutes
Total time: 25 minutes (not including marinate time)

Variations

I use cilantro and mint for a different herb twist.
I substitute dairy-free yogurt or mayo to keep it dairy-free.
I bake the chicken at 400°F for 20-25 minutes if I don’t feel like grilling.
I turn leftovers into sandwiches, bowls, or wraps for lunch the next day.

Storage/Reheating

I store leftover grilled chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or oven, or I enjoy it cold sliced over salads. It also freezes well — I slice it first for easier defrosting and future use. Green Goddess Grilled Chicken

FAQs

Can I use bone-in chicken?

Yes, but I adjust the cooking time since bone-in cuts take longer. I grill over indirect heat and finish with a quick sear.

What if I don’t have a grill?

I use a grill pan on the stovetop or cook it under the broiler. A cast-iron skillet also works well for a good sear.

Is anchovy paste necessary?

No, but it adds a deep umami flavor. I leave it out if I prefer or substitute with a splash of Worcestershire sauce.

Can I make the marinade ahead?

Yes, I often blend it up to 3 days ahead and keep it in the fridge. It also doubles as a salad dressing or dip.

What’s best to serve with this?

I pair it with quinoa, couscous, roasted potatoes, or a simple cucumber salad. It also works great in wraps or on flatbread with hummus.

Conclusion

Green Goddess grilled chicken is a flavorful, fresh, and foolproof recipe that I keep in regular rotation all year long. With its creamy herb marinade and juicy grilled finish, it’s a guaranteed crowd-pleaser that’s easy enough for weeknights and impressive enough for gatherings. Every bite is full of bold, bright flavor — exactly how I like it.