⅓ cup fresh flat-leaf parsley leaves and tender stems (15 g)
⅓ cup fresh basil leaf (15 g)
½ cup fresh dill (10 g), stems removed
1 cup mayonnaise (245 g)
¼ cup buttermilk (60 mL), or milk
1 green onion, cut into thirds
2 anchovies
3 tablespoons fresh lemon juice
1 ½ teaspoons garlic powder
½ teaspoon table salt
½ teaspoon honey
¼ teaspoon Frank’s hot sauce, optional
4 chicken thighs, bone-in, skin-on
nonstick cooking spray
Special equipment
air fryer
How to Make It
1. Step
Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
2. Step
Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
3. Step
Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
4. Step
Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
5. Step
When ready to cook, preheat the air fryer to 400°F (200°C).
6. Step
Spray the air fryer basket with nonstick cooking spray.
7. Step
Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
8. Step
Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C),about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
9. Step
Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.
