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Gladstone Hot Herb Marinade- Grilled Chicken

  • joycenrai
  • Aug 12
  • 3 min read

A Herb-Packed, Yogurt-Based Sauce Made Better with Gladstone Honey Heat

f summer had a sauce, this would be it — creamy, herby, and spicy-sweet from Gladstone Honey Heat. Fresh basil, parsley, cilantro, avocado, yogurt, lemon, and garlic blend into a marinade-meets-dressing you’ll want on everything. Marinate chicken for juicy, charred perfection, then drizzle the rest over fish, shrimp, veggies, or salads. Bold, bright, and dangerously addictive — this is your new summer staple.

A Herb-Packed, Yogurt-Based Sauce Made Better with Honey Heat


If summer had a sauce, this would be it — creamy, zippy, herby, and just the right amount of spicy-sweet. This Green Goodness Marinade is your go-to for grilled chicken and so much more.


Fresh herbs, creamy heat, and a grill — that’s how summer tastes.

We blend garden-fresh herbs with tangy yogurt, lemon, garlic, and a generous pour of Gladstone Honey Heat to create the ultimate marinade-meets-dressing. The hot sauce brings just the right balance of sweet heat, playing perfectly off the freshness of basil, parsley, and cilantro.

Marinate your chicken, grill it up with a killer char, and drizzle that leftover sauce like it’s your summer dressing code. Spoon it, dip it, slather it — just don’t skip it.


Hot Herb Marinade- Grilled Chicken


Active Time: 15 minutes


Inactive Time: 2–4 hours (marinating)


Makes: About 1 ½ cups (enough to marinate 2 lbs of chicken and have extra for drizzling)


Ingredients


  • 1 cup plain yogurt (Greek or regular)

  • Juice of 1 lemon

  • Generous pinch of sea salt

  • 2 cups fresh herbs (we used a mix of basil, Italian parsley, and cilantro)

  • 3–4 spring onions (white and green parts)

  • 1–2 cloves garlic

  • Heaping ¼ cup Gladstone Honey Heat

  • â…“ cup olive oil

  • 1 ripe avocado, peeled and pitted



Directions


Instructions

1. Blend the sauce: Roughly chop your herbs and onions for easier blending. Add yogurt, lemon juice, salt, herbs, spring onions, garlic, hot sauce, olive oil, and avocado to a blender or food processor. Blend until mostly smooth — the avocado will make the sauce extra creamy and luscious. Leave a bit of texture if you like.

2. Marinate the chicken: Pour half the sauce over 2 lbs of boneless, skinless chicken thighs in a bowl. Toss to coat, cover, and marinate in the fridge for 2–4 hours. Refrigerate the remaining sauce for later — that’s your dipping/drizzling magic.

3. Grill: Yogurt marinades can stick, so make sure your grill grates are well-oiled and preheated. Using tongs, gently lift each chicken thigh out of the marinade and let the excess drip back into the bowl before placing it on the grill. This helps prevent flare-ups and promotes even charring.

  • Bone-in, skin-on thighs: Grill over medium heat for 8–10 minutes per side, until the skin is nicely charred and the internal temp hits 175°F (they stay juicy at this higher temp).

  • Boneless, skinless thighs: Grill over medium-high heat for 5–7 minutes per side, until cooked through to 165°F.

    Let rest a few minutes before serving.

4. Serve it up:Use the reserved sauce straight from the fridge or thin with a splash of water or lemon juice to drizzle. It’s bold, bright, and made to be mopped up.

Ways to Use Green Goodness (a.k.a. excuses to make it again):

  • Slathered on grilled chicken, obviously. Brushed onto salmon or fish just before serving.Drizzled over shrimp skewers, grilled veggies, or steak (more of a topper than a marinade for these).

As a sauce for grain bowls, wraps, tacos, or summer salads.


As a zesty dip for pita, fries, or charcuterie boards.


You can keep any leftover marinade (that hasn’t touched raw chicken) refrigerated in a sealed container for up to 3–4 days.

Grab your Hot Honey Here;



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