Green Goddess Chicken Thighs
Serves 4 people
Ready in 1 hour
Recipe at Bon Appetit
Photograph By Emma Fishman, Food Styling By Susie Theodorou, Prop Styling By Aneta Florczyk
4 oil-packed anchovy fillets
2 garlic cloves, smashed
3 (heaping) cups mixed tender herbs (such as dill, parsley, cilantro, basil, mint, tarragon, and/or chives), plus more for serving
¾ cup plain whole-milk yogurt, sour cream, or buttermilk
3 Tbsp. extra-virgin olive oil, plus more
2 lemons, divided
Kosher salt, freshly ground pepper
1½ to 2 lb. Pine View Farms chicken thighs, patted dry
3 medium radishes, trimmed, thinly sliced into rounds
- Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into blender; purée until smooth. Season dressing with salt and pepper.
- Pour half of dressing into a large bowl. Remove skin from chicken thighs. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling.
- Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving.
- Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing.