Ingredients
1 1/2 cups plain yogurt
1 cup basil
1 green onion, all
2 garlic, peeled
1 Lime, juice and zest
2 teaspoon kosher salt
1 teaspoon black pepper
1 chicken 4-5 lb
1 tablespoon olive oil for drizzling
Preparation
In a blender, purée yogurt, basil, chives, garlic, scallion, lime zest and juice, salt and pepper until smooth.
Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
