The time has finally come — Happy #DDGrillWeek 2026! This is my favorite week of the year, and I’m excited to kick things off with a recipe you’ll love. These Grilled Green Goddess Chicken Thighs with Summer Salad are bright, herb-forward, and ideal for warm-weather meals. The herbaceous green goddess dressing doubles as a marinade and a finishing drizzle, which keeps the chicken juicy and packs big flavor with minimal fuss.
I use boneless, skinless chicken thighs here because they’re forgiving on the grill, stay moist thanks to the fat content, and are generally budget-friendly and easy to find. The dressing is made with whole-milk Greek yogurt to add tang and help the meat stay tender. Aim to marinate the thighs for at least a few hours or overnight if you have time — this deepens the flavor and makes the chicken extra juicy.
While the chicken grills, assemble a simple summer salad of cucumbers, grape tomatoes, pickled red onion, ripe avocado, fresh herbs, and toasted pepitas. The cooling salad contrasts the charred chicken and keeps the plate feeling light. If you prefer, serve the grilled thighs over grains like rice or quinoa or a bed of simple greens for an easy weeknight dinner or weekend barbecue main.
Ingredients
- Fresh cilantro
- Fresh dill
- Fresh parsley
- Garlic cloves
- Scallions
- Lemon zest
- Freshly squeezed lemon juice
- White wine vinegar
- Capers
- Whole-milk Greek yogurt
- Mayonnaise
- Kosher salt
- Dried oregano
- Freshly ground black pepper
- Boneless, skinless chicken thighs
- Ground cumin
- Red onion
- Distilled white vinegar
- Persian cucumbers
- Grape tomatoes
- Ripe avocado
- Toasted pepitas
Step-by-Step
Step one: Make the green goddess dressing
In a blender, combine roughly chopped cilantro, dill, parsley, garlic cloves, scallions, lemon zest, lemon juice, white wine vinegar, drained capers, Greek yogurt, mayonnaise, kosher salt, dried oregano, and freshly ground black pepper. Blend until smooth and bright green, about 1 minute. Scrape down the sides as needed. Reserve about half of the dressing for marinating and the rest for finishing the dish.
Step two: Marinate the chicken
Pat the chicken thighs dry and season all over with kosher salt, ground cumin, and freshly ground black pepper. Place the thighs in a zip-top bag or airtight container and add about 1/2 cup of the green goddess dressing. Toss so each piece is evenly coated. Refrigerate for at least 4 hours or up to overnight for best flavor.
Step three: Pickle the onions
Thinly slice half a small red onion and combine it with 1 tablespoon fresh lemon juice and 1 tablespoon distilled white vinegar in a bowl. Let sit at room temperature for about 5 minutes to lightly pickle; this softens the bite and brightens the salad.
Step four: Make the summer salad
Add sliced Persian cucumbers (seeds removed if you prefer), halved grape tomatoes, 1/2 teaspoon kosher salt, 1/2 teaspoon dried oregano, and freshly ground black pepper to the pickled onions. Gently fold in 1 tablespoon drained capers and one diced ripe avocado, allowing the avocado to break down slightly and create a creamy coating. Fold in about 1 cup chopped fresh herbs (parsley, dill, cilantro) and 1/4 cup toasted pepitas. Taste and adjust seasoning, then set aside while you grill.
Step five: Bring the chicken to room temperature
Remove the marinated chicken from the refrigerator about 20 minutes before cooking so it loses the chill. This helps it cook evenly on the grill.
Step six: Grill the chicken
Preheat your grill to medium-high heat (about 400–450°F). Shake off excess marinade and place the thighs on the grates. Grill, covered, for 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F. Transfer the chicken to a plate and let it rest a few minutes before slicing to keep it juicy.
Step seven: Slice and serve
Slice the rested chicken thighs on the bias and arrange in shallow bowls with the summer salad. Drizzle with extra green goddess dressing if desired and garnish with additional fresh herbs. Serve warm or at room temperature.
Recipe FAQs
Yes. Chicken breasts will work, but they cook more quickly and can dry out if overcooked. Reduce grill time and monitor with an instant-read thermometer.
Absolutely. Store the dressing in an airtight container in the refrigerator for up to two days. Give it a quick stir before using.
Nutrition (approximate)
- Calories: 411 kcal
- Carbohydrates: 15 g
- Protein: 40 g
- Fat: 22 g
- Fiber: 6 g
- Sodium: 1329 mg
Nutrition information is automatically calculated and should be used as an approximation.
Tips, Variations, and Serving Ideas
- To make this meal ahead, prepare the dressing and salad components in advance; marinate the chicken the night before and grill just before serving.
- For a smoky finish, finish thighs over direct flames for a minute per side to get extra char, watching carefully to avoid burning.
- Swap pepitas for toasted almonds or sunflower seeds if preferred.
- Serve the chicken sliced over rice, quinoa, or a grain bowl for a hearty lunch or dinner.
- Leftovers keep well in the refrigerator for 2–3 days. Store dressing separately to preserve salad texture.
Additional Info
Author: Alex Snodgrass
Course: Main Course | Servings: 4
If you try this recipe, I’d love to see your results — tag the account name on social so I can see what you’re cooking up!
Photography and styling by Eat Love Eats.