The lemony tang of coriander with savory garlic, compliment the smoky taste of grilled chicken perfectly. Add a green goddess sauce full of herbs, tahini, coconut and lime to brighten this gluten-free and paleo entree even further, enticing the taste buds.
It’s still grilling season. It’s still grilling season and I haven’t grilled in weeks! **Cue sad violin**. Our big propane gas grill had its tank run out while I was trying to grill dinner one night and no one has brought the tanks to get filled since. Mind you, yes, we have an extra tank which is also out. Woh is life. And get this! My mom and I went out last weekend and bought a small charcoal grill (charcoal grilling is the best), but that hasn’t been used yet. We opened the box and found a ton of screws and bolts which requires major effort apparently. More effort than anyone has apparently. So it’s either get some propane or sit down with a book of directions and learn how to put together (and then use) a charcoal grill. Knowing my family, the next time anyone grills will be December. November if we’re lucky 😉
It may be easier to just build a bonfire in the backyard and wing it the old-fashioned way. However I can already predict that horrible tragedies that would come out of that attempt! Did I ever tell you how much I actually have always wanted to build a small fire pit in the yard? That would be so heavenly, to sit around the fire on a summer night. I’ve seen so many easy-looking Pinterest DIYs for it, but just never “asked” the parents if this could be done. You just need to dig out a circle and place some nice stones. Nothing fancy! I guess it will just have to be one of those things I do with my own house, along with that garden!
If you have a fire pit, just know, I’m jealous 😉 Invite me over and invite someone who has a stand mixer so we can whip up some gluten-free, vegan, soy-free marshmallows! But before dessert. let’s talk chicken! I think the rankings of chicken-cooking-methods are grilling, slow cooker, and then baked. Sadly, I have been stuck with the latter, but I still have some good grilled recipes to share, like this one! I used my favorite garlic again, but added a new zesty flavor as well. Coriander! If you ever find yourself with out a lemon and need that lemon flavor in a dish, just throw in a bit of ground coriander! It really brightens any dish and does taste lemony, less like cilantro which is comes from.
I then paired this coriander garlic smoky chicken with my first take on a green goddess sauce. I looked into what exactly “green goddess” meant, and came back with this. Green Goddess Dressing was first used in San Francisco’s Palace Hotel restaurant and it contained mayo, sour cream, herbs, lemon juice, and anchovies. It was widely popular in the 70s and 80s, but since then, it has been recreated in so many ways, by so many people, you can find 183737492 versions now on the internet. Well, to me, that original dressing sounded kinda gross, so I made it better and to my liking, which tastes pretty amazing (just saying) 😉 I’ve never had (and will never) have the classic Palace Hotel Green Goddess, but the one I’ve whipped up is all I’ll be needing anytime soon!
When you combine fresh basil, cilantro, tahini, coconut milk, lime, garlic, onion, and a dash of pepper, you’re going to get one damn good dressing (or sauce as I’m calling it!). It’s hard to describe how this chicken tasted with the sauce included. I think this is where the term umami comes in to play. It was savory, but zesty, creamy, a bit nutty from the tahini, basically all taste sensations combined. With the overall outcome of WOW. I may also just be the worst person at describing the way foods taste (goodbye food critic career), so I’ll just let you make the recipe and let you tell me how you think it tastes yourself!
Coriander Garlic Grilled Chicken + Green Goddess Sauce
- 4 Skinless Chicken Breasts
- Per Breast:
- ½ Tsp Minced Garlic
- ¼ Tsp Ground Coriander
- ⅛ Tsp Black Pepper
- ⅛ Tsp Ground Fenugreek
- Green Goddess Sauce:
- ½ Cup Chopped Fresh Cilantro
- ¼ Cup Chopped Fresh Basil
- 2 TB Tahini
- ⅓ Cup Lite Culinary Coconut Milk
- Zest of 1 Lime
- Juice of ½ a Lime
- ½ Tsp Minced Garlic
- ½ Tsp Onion Powder
- ½ Tsp Black Pepper
- 2 TB Water
- For each chicken breast, rub in the specified spice mixture all around.
- Place the chicken breasts on an oiled piece of foil or directly on a pre-heated grill. Grill (covered) for 10-12 minutes, flip each breast and grill another 10-12 minutes or until the chicken is done.
- Meanwhile, in a food processor, combine all the green goddess sauce ingredients. pulse and blend until you get a smooth green sauce.
- When everything is done, simply serve each chicken breast with desired amount of sauce. Enjoy!
And now you see how sad it is that I am grill-less 😛 I guess it’s time to remedy the situation. Or maybe I should invest in a cast iron grill pan? Do you have one of those? They seem pretty handy for those winter months. I do have my mini George Foreman grill, but it’s super mini and I don’t trust it to cook poultry. I just use it to grill veggies and sandwiches. At least I had still make this sauce and use it on some boring over-baked chicken 😛 So grill or not, make this chicken and this sauce; you won’t regret it!
So tell me:
+ Gas grill or charcoal grill? I don’t care at this point. I just want one working!
+ Have you ever had authentic Green Goddess Dressing or have you made your own?
+ Make this chicken and sauce and tell me how you would describe the taste! Share and tag me @RebeccaGF666
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