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Green Goddess Grilled Chicken

by | Published Feb 28, 2020 | Last updated Nov 2, 2021 | 0 comments

Yields4 Servings
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.
Nutrition Facts

Serving Size 1 breast

Servings 4

Amount Per Serving
Calories 478
% Daily Value *
Total Fat 31g48%
Saturated Fat 11g56%
Cholesterol 24mg8%
Sodium 2447mg102%
Potassium 438mg13%
Total Carbohydrate 19g7%
Dietary Fiber 5g20%
Sugars 5g
Protein 32g64%

Vitamin A 42%
Vitamin C 70%
Calcium 30%
Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



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.


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.


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.


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


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.


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


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


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


For the Chicken
 4 skin-on, boneless chicken breast
 1 tbsp Kosher Salt
 1 tbsp olive oil
 salt and pepper
For the Green Goddess Dressing
 5 cloves crushed garlic
 3 tbsp chopped chives
 2 tbsp fresh tarragon
 0.50 cup flat-leaf italian parsley
 0.50 cup chopped green onions
 1.50 mayonnaise
 0.50 cup sour cream
 1 tbsp fresh lemon juice
 1 tbsp anchovy paste
 2 tbsp tarragon wine vinegar (or apple cider vinegar)
 salt and pepper
Additional Items Needed
 toothpicks for chicken
 0.75 cup crumbled blue cheese for garnish
 croutons for garnish
 12 cherry tomatoes for garnish
 1216 kalamata olive for garnish


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