You may be familiar with Green Goddess as a salad dressing, but did you know it makes a wonderful marinade for chicken? This recipe can be grilled or roasted in the oven, either way resulting in a fragrant, golden chicken full of herbal flavor. The potatoes and chicken are terrific dipped in the accompanying sauce!
Green Goddess Chicken and Potatoes
Ingredients:
· ¼ cup Green Goddess
· 1½ cups buttermilk
· 2 teaspoons coarse kosher salt
· 1 teaspoon ground black pepper
· 6 bone in chicken thighs (or pieces of choice) patted dry with paper towels
· 1 pound baby gold potatoes halved
· 2 to 3 tablespoons extra-virgin olive oil, for drizzling
· Salt and pepper
· ½ cup mayonnaise or ¼ cup sour cream and ¼ cup mayonnaise
Equipment:
· Gas or charcoal grill
· Disposable foil pan
Directions:
In a small bowl, combine Green Goddess, buttermilk, salt and pepper. Whisk to combine well.
Put chicken in a large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest and refrigerate until ready to make sauce.) Refrigerate for at least 6 hours or preferably overnight.
Heat a charcoal or gas grill to high heat* (450 – 500 degrees) set up for indirect cooking. Toss potato halves in about 1 TBS of olive oil and salt and pepper to taste. Spread potatoes evenly into bottom of disposable foil pan. Remove chicken from the marinade, shaking off as much liquid as possible. (Discard the used marinade.) Pat chicken tops dry with paper towels and place on top of potatoes. Drizzle more oil over the top. Place pan on cool side of the grill and cook with lid closed for 35-45 minutes. Toss the potatoes half way through cooking time to assure even browning. Let rest for 10 minutes while you make the sauce.
Sauce: combine reserved marinade with the mayonnaise or mayonnaise and sour cream combination. Add salt and pepper to taste. Serve alongside chicken and potatoes as a delicious dipping sauce!
*Note: Alternatively, you can oven roast at 500 degrees. Roast chicken and potatoes on rimmed baking sheet 30-45 minutes.
Serves 3-4
