You can never have enough chicken marinades. I love having multiple ways to serve up my staple proteins like chicken, pork tenderloin, and grilled flank steak! This green goddess grilled chicken was a hit. It’s so simple and delicious, and of course macro friendly.
As long as you’ve got non-fat Greek yogurt, a large shallot, and a cabinet full of spices, you likely have everything you need to whip it up. I do recommend using fresh herbs, which is what the recipe calls for, but you can use dried in a pinch. You’ll want to let it sit for at least 30-60 minutes before grilling, but if you can prep it the night before and let it sit in the marinade longer that’s even better! I also like to add one jalapeño to mine, but if you don’t like heat, feel free to leave it out.
How to Make Green Goddess Grilled Chicken
- 2 lb chicken breasts or tenders
- Garlic, minced (or frozen cubes)
- Jalapeño, seeds removed
- Non-fat Greek yogurt
- Lemon juice
- Red wine vinegar
- Olive oil
- Kosher salt
- Dried oregano (or use a handful of fresh if you’ve got it! I never do)
- Red pepper flakes
Really this recipe is so simple! Trim any fat or gross stuff off of your chicken. Haha. Butterfly or pound if you prefer thinner breasts and faster cook-time! You can also use tenderloins if you’d like. I pretty much ALWAYS prefer tenderloins since they cook so fast and just turn out so much more tender! When it’s ready, place chicken in a large bowl or resealable bag.
To make the marinade, add all of the other ingredients to a food processor or blender and process until smooth. When it’s ready, pour over the chicken and let it marinate in the fridge overnight, or leave at room-temp for 30-60 minutes before grilling.
Pre-heat and carefully oil your grill. Before the chicken goes on the grill, give it a fresh pinch of kosher salt and a little cracked pepper. Cook over high heat for about 3-4 minutes per side (if you’ve butterflied) or until chicken reaches an internal temperature of 165.
You can use your Greek Goddess Grilled Chicken to build chicken sandwiches, chop it up and use in salads, grain bowls, wraps, and more! Personally, I love this one served over my coconut cilantro sticky cauliflower rice. The perfect no-hassle grain free meal. If I’m in the mood for a salad, this recipe pairs nicely with my rainbow veggie, peach, and basil chopped salad. Or any of them!
Like I said, grilled chicken is frequently on the menu at my house. Here are a few of my favorite ways to prepare it:
Are you following along on Instagram? Be sure to check in there for more ways to prepare your proteins! You can also check out my Lillie Eats and Tells Macro Friendly Cookbook for more on macro-friendly eating, and even more recipes!
Green Goddess Grilled Chicken
- 2 lb chicken breasts or tenders 896g
- 1 large shallot 40 g
- 6 cloves garlic minced (or frozen cubes)
- ½ cup loosely packed parsley 20 g
- ½ cup loosely packed cilantro 20 g
- ¼ cup loosely packed basil 12 g
- 1 jalapeno seeds removed (20 g)
- 3 Tbsp non-fat Greek yogurt 45 g
- 2 Tbsp lemon juice 30 g
- 2 Tbsp red wine vinegar 30 g
- 1 Tbsp olive oil 15 g
- 2 tsp kosher salt
- 2 tsp cumin
- 2 tsp dried oregano or use a handful of fresh if you’ve got it! I never do
- ¼ tsp red pepper flakes
- Trim any fat or gross stuff off of your chicken. Butterfly or pound if you prefer thinner breasts and faster cook-time! You can also use tenderloins. Place chicken in a large ziploc bag.
- Add all of the marinade ingredients to a food processor or blender and process until smooth, Pour over the chicken and let it marinate in the fridge overnight, or leave at room-temp for 30-60 minutes before grilling.
- Pre-heat and carefully oil your grill. Sprinkle chicken with a fresh pinch of kosher salt and a little cracked pepper. Cook over high heat for about 3-4 minutes per side (if you’ve butterflied) or until chicken reaches an internal temperature of 165.