x

Green Goddess Grilled Chicken

By David Ross

February 28, 2020

Prep Time

Grill Time

Total Time

Categories

I publish the blog Today’s Home Kitchen-Contemporary Cooking from the Pacific Northwest where we celebrate our passion for food and cooking. The “contemporary” home kitchen is a reflection of today’s communities–a blending of different cultures, flavors, textures, tastes, and foods.

Ingredients

Servings

For the Chicken

1

Skin-On, Boneless Chicken Breast

0.25

tbsp

Kosher Salt

0.25

tbsp

Olive Oil

Salt and Pepper

For the Green Goddess Dressing

1.25

Cloves Crushed Garlic

0.75

tbsp

Chopped Chives

0.5

tbsp

Fresh Tarragon

0.125

cups

Flat-Leaf Italian Parsley

0.125

cups

Chopped Green Onions

0.375

Mayonnaise

0.125

cups

Sour Cream

0.25

tbsp

Fresh Lemon Juice

0.25

tbsp

Anchovy Paste

0.5

tbsp

Tarragon Wine Vinegar (or apple cider vinegar)

Directions

Step 1

Form the chicken breasts into an oval shape, making sure the skin covers around the meat. Secure the chicken breast bundles with toothpicks. Season the chicken breasts with the Kosher salt and refrigerate to marinate, 1-2 hours, while you prepare the grill and make the dressing.

Step 2

Put the garlic, chives, tarragon, parsley and green onions in a mini-food processor and pulse the herbs to a fine mince. Spoon the herb mixture into a large bowl.

Step 3

Add the mayonnaise, sour cream, lemon juice, anchovy paste and tarragon wine vinegar to the herbs and whisk to combine into a creamy dressing. Season the dressing with salt and pepper. Place in a container and cover and refrigerate while you grill the chicken.

Step 4

Prepare your outdoor gas or charcoal and pellet grills according to the Grill Grates instructions.

Step 5

Place the chicken breasts on the Grill Grates starting with the skin side down to start. Grill the chicken on Medium/High Heat 450-500F at the Grill Grate surface. Grill the chicken for 8-10 minutes and then turn and grill another 8-10 minutes. for a total of 15-20 minutes. The chicken skin should be golden, crispy and have the grill marks. Use a digital thermometer inserted into the chicken breast to read 160-165 degrees.

Step 6

Bring the chicken off the grill and let it rest on a plate for 5 minutes.

Step 7

To serve, spoon some of the Green Goddess dressing on a plate. Remove the toothpicks from the chicken breasts and cut each chicken breast into thick slices and arrange on top of the dressing

Step 8

Garnish each chicken breast with bleu cheese and place some croutons, cherry tomatoes and Kalamata olives around the plate.

Grill Like A Pro

Leave a Comment

You must be logged in to post a comment.