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Grill Time
Total Time
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Ingredients
Servings
For the Chicken
1
Skin-On, Boneless Chicken Breast
0.25
tbsp
Kosher Salt
0.25
tbsp
Olive Oil
Salt and Pepper
For the Green Goddess Dressing
1.25
Cloves Crushed Garlic
0.75
tbsp
Chopped Chives
0.5
tbsp
Fresh Tarragon
0.125
cups
Flat-Leaf Italian Parsley
0.125
cups
Chopped Green Onions
0.375
Mayonnaise
0.125
cups
Sour Cream
0.25
tbsp
Fresh Lemon Juice
0.25
tbsp
Anchovy Paste
0.5
tbsp
Tarragon Wine Vinegar (or apple cider vinegar)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Prepare your outdoor gas or charcoal and pellet grills according to the Grill Grates instructions.
Step 5
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.
Step 6
Bring the chicken off the grill and let it rest on a plate for 5 minutes.
Step 7
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
Step 8