On the list of truly versatile sauces, green goddess ranks high in my book. Here it acts as a marinade for grilled chicken thighs, which are punctured with a sharp knife to make sure the marinade penetrates all the way through and to increase surface area for more even charring on the grill. I like to go with skinless, boneless thighs, since they’re forgiving on the grill (no skin to get stuck on the grate!). Once they’re done grilling, finish the dish with extra green goddess. Feel free to go wild with whatever tender herb or dairy product you have on hand, just don’t skip the anchovies: They will make the chicken more savory, delicious, and, well, more chicken-y.
Step 1
Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into a blender; purée until smooth. Season dressing with salt and pepper.
Step 2
Pour half of dressing into a large bowl. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling.
Step 3
Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving.
Step 4
Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing.
