Green Goddess Chicken Legs Food

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

Steps:

• Begin by making the green goddess marinade. Combine the ingredients in your blender and blend on high until smooth. (see notes)
• Place the chicken thighs in a medium-sized bowl. Reserve 2 tablespoons of the dressing then pour the rest over the chicken. Toss to coat then cover the bowl and put it into your fridge. Let the chicken marinate for 1-4 hours.
• Heat a large, non-stick or cast iron pan over medium-high heat. Add the oil then add the chicken. Discard any marinade that remains in the bowl.
• Cook the chicken for 6 minutes per side. Remove the chicken from the pan and serve with the reserved marinade drizzled over the top.

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.

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.

GODDESS CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken breasts in a large baking pan with sides. Add artichoke hearts and sundried tomatoes.
• Whisk together water and dressing. Pour over chicken and vegetables. Turn the chicken several times to coat.
• Bake the chicken, uncovered, for 25-30 minutes (or until cooked through), flipping chicken once and spooning the sauce over it during baking.