94% would make again
Green Goddess Chicken
Tasty Team
June 07, 2022
Ingredients
for 1 serving
- ⅓ cup fresh flat-leaf parsley leaves and tender stems (15 g)
- ⅓ cup fresh basil leaf (15 g)
- ½ cup fresh dill (10 g), stems removed
- 1 cup mayonnaise (245 g)
- ¼ cup buttermilk (60 mL), or milk
- 1 green onion, cut into thirds
- 2 anchovies
- 3 tablespoons fresh lemon juice
- 1 ½ teaspoons garlic powder
- ½ teaspoon table salt
- ½ teaspoon honey
- ¼ teaspoon Frank’s hot sauce, optional
- 4 chicken thighs, bone-in, skin-on
- nonstick cooking spray
Special equipment
- air fryer
Preparation
- Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
- Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
- Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
- Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
- When ready to cook, preheat the air fryer to 400°F (200°C).
- Spray the air fryer basket with nonstick cooking spray.
- Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
- Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
- Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
Ingredients
for 1 serving
- ⅓ cup fresh flat-leaf parsley leaves and tender stems (15 g)
- ⅓ cup fresh basil leaf (15 g)
- ½ cup fresh dill (10 g), stems removed
- 1 cup mayonnaise (245 g)
- ¼ cup buttermilk (60 mL), or milk
- 1 green onion, cut into thirds
- 2 anchovies
- 3 tablespoons fresh lemon juice
- 1 ½ teaspoons garlic powder
- ½ teaspoon table salt
- ½ teaspoon honey
- ¼ teaspoon Frank’s hot sauce, optional
- 4 chicken thighs, bone-in, skin-on
- nonstick cooking spray
Special equipment
- air fryer
Preparation
- Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
- Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
- Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
- Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
- When ready to cook, preheat the air fryer to 400°F (200°C).
- Spray the air fryer basket with nonstick cooking spray.
- Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
- Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
- Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
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