Best 8 Green Goddess Chicken Legs Recipes

GREEN GODDESS CHIVE DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

BBQ CHICKEN DRUMMERS WITH GREEN GODDESS SALAD

Steps:

• Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.
• To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.
• Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.

GREEN GODDESS ROASTED CHICKEN

Steps:

• In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
• Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
• Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

GREEN GODDESS CHICKEN LEGS

Steps:

• Place the chicken legs in a large resealable plastic bag. Combine the Green Goddess dressing as well as the parsley and paprika. Pour over the chicken legs. Refrigerate for 2 to 8 hours.
• When ready to cook, set up your grill for indirect medium high 350 degree heat, and preheat, for 10 to 15 minutes. Or you can smoke them, I like to use maple wood for poultry or mesquite is good too.
• Drain the chicken legs. Arrange the legs directly on the grill grate and grill indirectly, turning once, for 40 to 50 minutes, or until the legs are golden brown and cooked through. Then grill over direct heat for 5 minutes to add a little "char" flavor, moving them around cause you don't want them to burn. Serve at once. (Can also be served cold, but the skin will lose its crispiness.).

GREEN GODDESS CHICKEN SALAD

Steps:

• For the dressing: Place the mayonnaise, Greek yogurt, milk, spinach, basil, parsley, garlic and lemon zest in a blender with a pinch of salt and pepper. Blend until smooth, then taste and adjust seasoning as needed. Set aside.
• For the salad: Add the chicken, grapes, walnuts, scallions and cucumber to a large bowl. Pour the dressing over the salad ingredients and toss to combine. Transfer to a serving bowl and garnish with the basil and parsley. Serve on a bed of lettuce, in a sandwich or wrap, or cover and chill until needed.

GREEN GODDESS DRESSING II

Steps:

• In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.

GREEN-GODDESS CHICKEN AND SALAD

Steps:

• Combine buttermilk, mayonnaise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender. Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing. Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.
• Preheat oven to 425°F. Remove chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.
• Meanwhile, cook bacon in a skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

GREEN GODDESS CHICKEN BITES

Steps:

• In large bowl, mix chicken, celery and onions.
• In blender, place dressing, chopped parsley and the tarragon. Cover; blend on low speed 10 seconds. Blend on high speed 20 to 30 seconds or until smooth. Gently stir dressing into chicken mixture. Cover; refrigerate until serving time.
• Top each toast with 1 tablespoon chicken mixture. Garnish with parsley leaves.