Grilled Chicken Thighs; Summer Salad; Jalapeño Green Goddess Dressing

This dish is a celebration of the very best flavors of deep summer. Make it soon – grilling season is almost at an end, and the ingredients which imbue a bright, earthy flavor to each bite are in prime season

Ingredients (Recipe Serves 4):

For the Jalapeño Green Goddess Dressing

  1. 4 Anchovy Fillets, packed in oil (trust me)
  2. 2.5 – 3 cups soft, leafy green herbs: Parsley, Cilantro, Basil, Radish Tops
  3. 1/2 cup fresh mint leaves
  4. 2 jalapeño peppers, chopped
  5. 3 garlic cloves
  6. 3/4 cup plain Greek yogurt (go full-fat if you can find it)
  7. Juice and zest of 1 lemon
  8. Pinch Italian or Aleppo Red Chili Flakes
  9. 1/2 teaspoon-ish fresh thyme
  10. Pinch Kosher Salt

For the Grilled Chicken Thighs

  1. 8 boneless, skinless chicken thighs
  2. 1/4 cup Greek Yogurt (or Mayo)

For the Summer Salad

  1. One head purple kale (optional)
  2. 8oz leafy spring greens – arugala, spinach, butter lettuce, radicchio, etc (about 2oz per person)
  3. 1 avocado, sliced
  4. 2-4 Red or Daikon Radishes, thinly sliced
  5. 1 cucumber, thinly sliced
  6. 2 ears corn on the cob, halved
  7. 2 lemons, halved

Prep Instructions

For the Jalapeño Green Goddess Dressing

  1. Add all ingredients to a food processor or blender and puree until smooth
  2. Add approximately 1/4 cup of dressing to the bottom of a large bowl; reserve the remaining dressing in the fridge

For the Chicken Thighs

  1. Add 1/4 cup Greek Yogurt (or Mayo) to the bowl with the 1/4 cup of dressing and whisk to combine
  2. Add chicken thighs to the bowl, and toss and stir to coat thoroughly. Allow to rest at room temperature for 30 minutes, or chill in the fridge for up to 12 hours

For the Summer Salad

  1. Slice cucumbers, radishes, and avocados
  2. Halve lemons and ears of corn (these are going on the grill)
  3. Mix greens by tossing in a salad bowl (or go the easy route and buy a premixed bag)

Cooking Instructions

  1. Prepare grill for high heat (as always, use the two-zone grilling method, regardless of whether you’re using gas or charcoal)
  2. Lay the marinated chicken thighs over direct heat, shaking off any errant drips
  3. Discard any remaining marinade
  4. Grill chicken uncovered, 7 – 10 minutes per side, until nicely charred in spots and internal temperature is 1650F. If desired amount of char is reached before chicken is cooked through, transfer chicken to cooler side of grill, cover grill, and wait until chicken is cooked through
  5. When chicken is done, remove to a platter and cover with aluminum foil
  6. While chicken is resting, grill the corn and lemons: (1) Lay lemons cut side down over direct heat until nicely charred; remove and reserve (2) grill corn, turning occasionally, until dark yellow and lightly charred in spots; remove from grill and transfer to a plate or dish; cover tightly with aluminum foil and allow to stand for 10 minutes.

Final Assembly

  1. If using, arrange purple kale as a bed around the edges of the plate
  2. Plate salad ingredients (greens, avocado, cucumber, radishes, grilled corn) and grilled lemons
  3. Top with grilled chicken
  4. Drizzle refrigerated dressing (NOT the marinade, duh) over final assembly and serve


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