Prep time: PT30M
Cook time: PT10M
Total time: PT280M
5 stars (6 reviews)
- In a high-speed blender, combine the cilantro, dill, parsley, garlic, scallions, lemon zest, lemon juice, white wine vinegar, capers, Greek yogurt, mayonnaise, salt, oregano, and pepper. Blend until smooth and bright green, about 1 minute. Set aside.
- Pat the chicken thighs dry. Season all over with salt, cumin, and pepper.
- Transfer to a large zip-top bag or airtight container and add ½ cup of the green goddess. Toss to coat well, making sure each piece is evenly covered. Marinate in the fridge for at least 4 hours, or up to overnight.
- Add the red onions, lemon juice, and vinegar to a large bowl. Let sit at room temperature to lightly pickle, about 5 minutes.
- Add the cucumbers, tomatoes, salt, oregano, and pepper to the pickled onions. Toss to combine.
- Add the capers and avocado, gently tossing, letting the avocado break down slightly to create a light, creamy coating. Fold in the herbs and pepitas. Taste and adjust seasoning as needed. Set aside while you grill the chicken.
- Remove the chicken from the fridge about 20 minutes before cooking.
- Preheat your grill to medium-high heat (400℉ to 450℉). Shake off the excess marinade, then place the chicken on the grates. Cover and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a plate and let rest for a few minutes before slicing.
- Slice the chicken thighs on the bias. Serve in shallow bowls with the summer salad and drizzle with extra green goddess dressing, if desired. Garnish with fresh herbs.