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. 2½ – 3 cups soft, leafy green herbs: Parsley, Cilantro, Basil, etc.
3. ½ cup fresh mint leaves
4. ¼ cup fresh dill
5. 2 jalapeño peppers, chopped
6. 3 garlic cloves
7. ¾ cup plain Greek yogurt (go full-fat if you can find it)
8. Juice and zest of 1 lemon
9. Pinch Italian or Aleppo Red Chili Flakes
10. ½ teaspoon-ish fresh thyme
11. Pinch Kosher Salt

For the Grilled Chicken Thighs

1. 8 boneless, skinless chicken thighs
2. ¼ cup Greek Yogurt (or Mayo)
3. Pinch Kosher Salt

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 large avocado, sliced
4. 1 cucumber, thinly sliced
5. 4 oz baby bella mushrooms, thickly sliced
6. Additional sprigs torn basil, dill; or ¼ teaspoon minced fresh thyme, if desired

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 ¼ cup of dressing to the bottom of a large bowl for the marinade; reserve the remaining dressing in the fridge

For the Chicken Thighs

1. Add ¼ cup Greek Yogurt (or Mayo) to the bowl with the ¼ 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

Combine all ingredients in a large salad bowl; set aside or refrigerate. Wait until serving to dress.

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

Final Assembly

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

Serving Suggestion: Rice Pilaf