Herby Green Goddess Grilled Chicken Thighs
Made with: Extra Virgin Avocado Oil
Read, Steady....Cook!
Make the green goddess magic
Add the herbs, vinegar, lemon juice, yoghurt, garlic and honey to a tall jar that fits a stick blender. Blend until smooth and vibrantly green. Slowly drizzle in the avo oil and blend again until silky. Season to taste.
Set some sauce aside
Pour about 80ml (⅓ cup) of the sauce into a small bowl for marinating. The rest is your post-grill drizzle. Pop it in the fridge for now.
Marinate the chicken
Pat the chicken dry with kitchen paper, season well on both sides, then pop into a dish or reusable bag. Add the marinade and coat well. Cover and chill for at least 1 hour, or up to overnight.
Heat things up
Preheat a grill or grill pan to medium-high (around 200°C). Bring the chicken out of the fridge 10 mins before cooking. Lightly oil the grill grates using a paper towel dipped in avocado oil – just enough to stop sticking.
Grill time
Shake off any excess marinade. Grill the chicken for 5–6 mins on the first side, lid on if using. Flip and cook for another 4–5 mins, until cooked.
Rest for 5 mins.
Serve with sauce
Drizzle generously with your reserved green goddess sauce (the one in the fridge that hasn't touched the meat). Serve with grains, greens, or flatbreads – anything to mop up that herby goodness.
