Green Goddess Chicken

This buttermilk marinade is full of fresh flavor that produces perfectly juicy chicken and is a great sauce to accompany your favorite sides.
Cuisine: American
Course: 1 pot meals, Main Course, Main Dishes, Protein Rich
4 from 2 votes
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Prep Time 15 minutes
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Servings 4


  • cup Fresh Parsley leaves and stems
  • ¼ cup Fresh Basil Leaves
  • cup Fresh Dill stems removed
  • 3 Garlic Cloves peeled
  • 3 Green Onions chopped
  • 1 ½ cup Prairie Farms Buttermilk
  • 1 Lemon zested and juiced
  • 2 tsp Honey
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 1 tbsp Olive Oil
  • 2 tbsp Prairie Farms Butter
  • 4 Chicken Thighs bone-in, skin-on
  • 1 cup Chicken Broth


  • Make the marinade. Add the parsley, basil, dill, green onions, lemon juice, lemon zest, honey, salt, black pepper, and buttermilk to a blender and blend until smooth.
  • Transfer about ¾ cup of the marinade to a jar and reserve for later. Add the rest of the marinade and chicken thighs to an airtight container or a resealable plastic bag. Toss to coat the chicken. Cover and refrigerate for at least one hour or overnight.
  • When ready to cook, preheat a large ovenproof skillet over medium-high heat and preheat oven to 425℉. Add oil and heat until shimmering. Add butter and melt.
  • Remove chicken from marinade and shake off excess liquid. Add to preheated skillet skin side down. Sear for about 5 minutes until the skin is brown and crispy. Flip the chicken skin side up. Add chicken broth. Bake until chicken is cooked through, about 20 minutes, internal temperature should reach 165ºF.
  • Remove from oven. Add to plate and top with saved marinade. Serve with your preferred vegetables and enjoy!


The marinated chicken can easily be made in the air fryer. Place in the air fryer and cook at 400ºF for about 20 minutes, until crisp and chicken has cooked through.

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