Green Goddess salad dressing is the Clark Kent of dressings. It may appear unassuming and ordinary with its glasses and boring green sweater but if you look closer and throw in some additional fresh herbs and a hint of lime zing it becomes a super hero marinade of magnificent proportions.
The buttermilk in the dressing keeps the chicken moist while the fresh herbs pack it with flavor, making for some of the tastiest, crispiest skin north of the Equator!
GRILLED GREEN GODDESS CHICKEN
PREP TIME: overnight to marinate
COOK TIME: 20 to 25 minutes
RECOMMENDED PELLETS: Hickory, Oak, Pecan or Alder
SERVES: 5 to 10
INGREDIENTS
2 lbs skin-on chicken drumsticks (or other parts would work too!)
1 cup fresh basil leaves
1/4 cup fresh chives
1 garlic clove
1 scallion, white and green part
Zest of 1 lime
1 cup Green Goddess dressing
Fresh chopped cilantro, for garnish (optional)
Salt and pepper, to taste
PREPARATION
In a blender mix the basil leaves, chives, garlic, scallion, lime zest and Green Goddess dressing. (You could also make your own Green Goddess dressing or just substitute in buttermilk with salt and pepper to taste.)
Blend until all the ingredients are fully incorporated. Add salt and pepper to taste.
Place the chicken legs in a large resealable plastic bag. Reserve 1/2 cup of the Green Goddess marinade to use as a dipping sauce and pour the rest over the chicken legs.
Refrigerate for 2 hours to overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Drain the chicken legs. Arrange the legs directly on the grill grate and grill, turning once, for about 20 to 25 minutes, or until the legs are golden brown and cooked through, registering 165 degrees F on an instant-read thermometer.
But be patient: Don’t go and flip the legs before they naturally release from the grill surface — otherwise, you’ll leave a lot of tasty, crispy skin stuck on the grate!
Serve those legs up at once with the reserved marinade and a sprinkle of chopped cilantro.
PRINTABLE RECIPE: