Basil Green Goddess Grilled Chicken With Red Onions Recipes

BASIL GREEN GODDESS GRILLED CHICKEN WITH RED ONIONS

Steps:

• Make the marinade / dressing:
• Add garlic clove (or chopped green garlic), scallions, and herbs to the bowl of a food processor or blender. Pulse about 10 to 12 times, until herbs are finely minced. Add anchovies, yogurt, mayonnaise, lemon juice and zest and process until smooth, about 1 minute, scraping down bowl as needed. Taste for seasoning and add salt and pepper to taste. If dressing is too thick, add a couple of tablespoons water. You should be able to drizzle it off a spoon. Set aside. Note: dressing can be made up to 3 days ahead.
• Cut chicken breasts in half lengthwise, making two thinner cutlets. Place each cutlet between 2 pieces of plastic wrap and pound until even and about 1/4-inch thick. Add pounded chicken to a sealable plastic bag and pour about a cup of the marinade into bag. Move the chicken around, making sure every piece is coated, then seal the bag and refrigerate for at least 2 hours, and up to 24 hours. Transfer the rest of the dressing to a sealable jar and refrigerate.
• Prepare a grill for high heat and take the chicken out of the refrigerator. Brush onions with olive oil and season with salt and pepper. When grill is hot, clean and oil grill grates. Grill chicken and onions until cooked through and brown in spots, about 4 to 5 minutes each side, depending on how hot your grill gets. Transfer chicken and onions to a clean platter and drizzle some of the reserved dressing over. Serve warm or room temperature.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.

GREEN GODDESS DRESSING

Steps:

• In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.

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.