Saucy Thighs
Here, some chicken thighs are given a quick bath in Green goddess dressing; barbecued until charred, tanned and golden; then brought to a plate with even more Green goddess and all the green, crisp things you can find. It’s marvellous, easy, dinnertime glory.
Serves 4-6.
Ingredients 9
5 ‒ 6 boneless skinless chicken thigh
375 ml green goddess dressing, see my recipe
3 tbsp olive oil, for drizzling, plus extra to serve
1 bunch rocket (arugula), the milder less bitter/peppery leaf works best here
1 cup mixed fresh herbs, i used flat-leaf parsley (italian parsley), fennel, coriander (cilantro) and basil
lettuce leaves, plus any bits and bobs
lemon cheeks, to dress
olive oil, to dress
salt, to season
black pepper, freshly ground, to season
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Method 4
Add the and two-thirds of the to a bowl. Stab the chicken with a bit of reserved rage here and there to puncture a few spots to help the marinade penetrate. Toss to coat then let it sit on your kitchen bench for 20 minutes.
Heat a barbecue or chargrill pan to medium–high. Drizzle the with and grill until browned and cooked through, 8–10 minutes.
Meanwhile, add the remaining green goddess to the base of a serving plate. Top with your , lettuce leaves and bits and bobs.
Top with the , then dress with lemon cheeks and olive oil. Season with salt and freshly ground black pepper and serve.
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Notes
4
