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Prep Time: 10 mins | Cook Time: 10-12 mins | Serves: 6

Ingredients

• 4 c fresh tender herbs, basil, cilantro, chives, dill, mint, parsley, and/or tarragon, divided 

• 2 cloves garlic, peeled and smashed 

• 1 green onion 

• 1 Tbsp anchovy paste 

• ¾ c plain yogurt 

• 2 Tbsp olive oil  

• 2 lemons, divided 

• 1 tsp salt, divided 

• ½ tsp freshly ground black pepper  

• 2 lbs skinless, boneless chicken thighs, trimmed and scored 

Directions

1. Wash and pat dry fresh herbs. Reserve 1 cup mixed herbs for serving, tear remaining 3 cups by the handful and add to blender. Add in garlic, green onion, anchovy paste, yogurt, olive oil, zest and juice of 1 lemon into blender. Purée herb mixture until smooth.  

2. Set aside half of herb dressing, pour remaining half into large bowl. Pat dry chicken thighs, score the smooth side with a few shallow cut. Season chicken thighs with salt and add to bowl, toss and coat each piece in herb dressing.

3. Let chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours. Allow chicken to return to room temperature prior to grilling.  

4. Heat grill to medium-high heat, lightly oil grates to prevent sticking. Place chicken on grill and cook on each side for 4-5 minutes or until cooked through to an internal temperature of 165°F.

5. Remove chicken from grill and allow to rest for 5-10 minutes.

6. Top chicken with remaining fresh herbs, a drizzle of olive oil, and salt and pepper. Serve with lemon wedges and remaining herb dressing.   

Notes

• Use whatever tender herbs you have on hand, especially if you need to use up any wilty herbs before they spoil.  

• Use a splash of fish sauce or Worcestershire sauce if anchovies or anchovy paste are not available.  

• Add a half to whole avocado for even more creaminess. Sub in sour cream or buttermilk if you don’t have plain yogurt.  

• Spice it up by adding chili flakes, Thai chilis, or fresh jalapeños to the herb dressing.  

• Serve chicken with grilled vegetables such as asparagus or zucchini, or over a salad of spring greens and radish.  

• Use leftover green goddess dressing as a salad dressing, grain bowl sauce, veggie dip, potato or chicken salad base. 

Nutrition: (per 4 oz serving) Calories: 222 kcals | Total Fat: 11 g | Saturated Fat: 3 g | Sodium: 639 mg | Carb: 5 g | Protein: 26 g | Fiber: 1.5 g.

In the Kitchen | May 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org