Grilled Chicken Thighs with Creamy Green Herb Sauce
When summer rolls around, our grill practically lives on. And while burgers and steaks are great, there’s something deeply satisfying about perfectly grilled chicken thighs—especially when they’re smothered in a velvety green herb sauce that’s bursting with flavor.
This recipe came to life on a spontaneous weeknight when I had a bundle of fresh herbs and a pack of chicken thighs ready to go. I tossed the chicken on the grill, blended up some herbs, garlic, and yogurt for a quick sauce, and didn’t expect much beyond a decent dinner. But that sauce. Tangy, garlicky, herby, and creamy—it transformed the dish into something special. Now it’s a staple. We serve it with roasted potatoes, flatbread, grilled veggies—you name it.
Why You’ll Love This Recipe:
Juicy, grilled chicken thighs full of flavor and texture
Creamy green herb sauce that brightens and elevates every bite
Fresh garnishes of parsley and green onion add pop and crunch
Perfect for meal prep, BBQs, or an easy elevated weeknight dinner
Naturally gluten-free and easy to adapt for dairy-free diets
Ingredients List:
bone-in, skin-on chicken thighs
olive oil
garlic powder
paprika
salt
black pepper
chili flakes (optional)
Greek yogurt (or sour cream)
mayonnaise
garlic clove
Juice of lemon
parsley
dill or basil
Optional: 1 tsp honey for a touch of sweetness
green onions
There are 4 Steps To Making This Recipe:
Step 1: Prep the Chicken
In a large bowl or zip-top bag, toss the chicken thighs with olive oil, garlic powder, paprika, salt, pepper, and optional chili flakes. Let marinate for at least 30 minutes, or overnight for maximum flavor.
Step 2: Make the Herb Sauce
In a food processor or blender, combine all sauce ingredients: Greek yogurt, mayo, olive oil, garlic, lemon juice, parsley, dill/basil, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside in the fridge.
Step 3: Grill the Chicken
Preheat your grill to medium-high heat (about 400°F). Place chicken thighs skin-side down and grill for 6–7 minutes. Flip and grill for another 6–7 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing or serving.
Step 4: Plate & Finish
Drizzle the creamy herb sauce generously over the grilled chicken. Sprinkle with chopped green onion and parsley. Serve immediately!
Tips to Make This Recipe Your Own:
Sauce switch-up: Add avocado or tahini to the sauce for a different creamy base.
Spice it up: Add jalapeño or serrano pepper to the herb sauce for a spicy kick.
Lemon zest: Add zest to both the chicken and the sauce for extra citrus punch.
Grill alternatives: No grill? Sear the chicken thighs in a cast iron skillet or roast in the oven at 425°F for 35–40 minutes.
Storage Tips:
Leftovers:
Store grilled chicken and sauce separately in airtight containers.
Chicken: up to 4 days in the fridge
Sauce: up to 5 days in the fridge
Freezing:
Chicken can be frozen for up to 3 months. Reheat in the oven at 375°F until hot.
The sauce is best fresh—if frozen, it may separate after thawing.
Substitution Tips:
Greek yogurt → Use sour cream, crème fraîche, or a dairy-free yogurt alternative.
Fresh herbs → Use whatever you have on hand! Mint, cilantro, chives, or tarragon work well.
Chicken thighs → Swap with boneless breasts or drumsticks. Just adjust grill time accordingly.
Olive oil → Use avocado oil or neutral oil for grilling if preferred.
Final Thoughts:
This grilled chicken thigh recipe strikes the perfect balance between rustic and refined. The grilled meat is smoky and juicy, while the creamy green herb sauce cuts through with brightness and tang. It’s a meal that feels like summer—vibrant, simple, and satisfying.
Whether you’re cooking for the family on a Tuesday night or hosting a weekend cookout, this dish fits the occasion. It’s proof that with a few pantry staples and fresh herbs, you can turn ordinary chicken into something restaurant-worthy.
Looking for more Chicken Thigh Recipes? Try my popular ones below:
Grilled Chicken Thighs with Creamy Green Herb Sauce
This recipe came to life on a spontaneous weeknight when I had a bundle of fresh herbs and a pack of chicken thighs ready to go. I tossed the chicken on the grill, blended up some herbs, garlic, and yogurt for a quick sauce, and didn’t expect much beyond a decent dinner. But that sauce. Tangy, garlicky, herby, and creamy—it transformed the dish into something special. Now it’s a staple. We serve it with roasted potatoes, flatbread, grilled veggies—you name it.
Ingredients
- 6 bone-in, skin-on chicken thighs (or boneless, if preferred)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ tsp chili flakes for heat
- ½ cup Greek yogurt (or sour cream)
- 1 tbsp mayonnaise (for added creaminess)
- 1 tbsp olive oil
- 1 garlic clove
- Juice of ½ lemon
- ½ cup fresh parsley
- ¼ cup fresh dill or basil
- Salt & pepper to taste
- Optional: 1 tsp honey for a touch of sweetness
- 2 green onions, finely chopped
- 2 tbsp chopped fresh parsley
Instructions
Notes
Greek yogurt → Use sour cream, crème fraîche, or a dairy-free yogurt alternative.
Fresh herbs → Use whatever you have on hand! Mint, cilantro, chives, or tarragon work well.
Chicken thighs → Swap with boneless breasts or drumsticks. Just adjust grill time accordingly.
Olive oil → Use avocado oil or neutral oil for grilling if preferred.
Nutrition Facts
Calories
626Carbs
6 gCholesterol
215 mgFat
49 gFiber
1 gNet carbs
5 gProtein
39 gSat. Fat
12 gSodium
841 mgSugar
3 gNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.