Green Ghost grilled chicken

Chimichurri without the bottle. Green Ghost is our chimichurri blend in dry form, so you get the bright herby flavor with none of the seed oil a jar of the green stuff hides. Grill the chicken, rest it, finish with Green Ghost and a squeeze of lemon.

Built on top of the Shred 4-step protocol. If you haven't read that yet, start there.

The numbers.

  • Prep: 10 min (plus optional 30 min dry brine)
  • Cook: 12 min
  • Serves: 4

Ingredients.

  • 2 lbs pasture-raised organic chicken breast (or thighs)
  • 2 tbsp extra virgin olive oil
  • 1 lemon, halved
  • Shred Green Ghost, to finish
  • Sea salt, to taste

Optional side

  • Grilled zucchini, a green salad, or a cup of white rice

Instructions.

  1. Dry brine (optional). Salt the chicken and rest it uncovered in the fridge 30 minutes. Better browning, juicier meat.
  2. Heat the grill. Medium-high with clean grates. A cast iron grill pan works just as well indoors.
  3. Oil the chicken, not the grates. Coat the breasts with olive oil and season with sea salt.
  4. Grill. 5 to 6 minutes per side for breast, to 165 F internal. Pull at 162 and let carryover heat finish the cook.
  5. Rest. 3 minutes off the heat. Do not skip it. This is where the juice redistributes.
  6. Finish with Shred. Squeeze the lemon over the chicken, then sprinkle Green Ghost generously. The acid plus the herb blend is the chimichurri effect.

Slice and serve. Lemon and Green Ghost together do what a bowl of chimichurri does, no blender required.

Why this works.

  • Pasture-raised chicken. Lean complete protein with a better fat profile and no routine antibiotics. The base of almost every cut and prep.
  • Extra virgin olive oil. Monounsaturated fat and polyphenols. Cold-pressed and stored in dark glass. The right fat for medium grilling heat.
  • Lemon. Vitamin C and acid to brighten the whole plate and make the blend pop. The acid is half of what makes chimichurri taste like chimichurri.
  • Green Ghost. Parsley, cilantro, garlic, nutritional yeast, hemp seed, and sumac. Herby chimichurri flavor with vitamin K, antioxidants, and plant protein built in. No oil, no jar, no preservatives.

Notes.

Skip the bottled chimichurri. Most of it is 70% seed oil. Green Ghost plus real olive oil and fresh lemon gets you there clean.

If you're cutting, use breast and skip the extra oil. If you're bulking, switch to thighs and add a cup of rice.

If you're prepping ahead, grill a double batch and store the chicken plain. Add the lemon and Green Ghost fresh at serving, never before. The herbs are calibrated for the finish position.

This recipe uses Green Ghost. Bright herbaceous chimichurri blend built for chicken, fish, and vegetables. Shop Green Ghost.

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