Greek Chicken Tenders (Print Version)
Juicy marinated chicken tenders with Greek herbs and creamy yogurt dipping sauce
# What You Need:
→ Chicken and Marinade
01 - 1.5 pounds chicken tenders
02 - 2 tablespoons olive oil
03 - Juice of 1 lemon
04 - 3 cloves garlic, minced
05 - 1 tablespoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper
→ Yogurt Dipping Sauce
10 - 1 cup plain Greek yogurt
11 - 1 small cucumber, grated and squeezed dry
12 - 1 tablespoon fresh dill, chopped
13 - 1 tablespoon olive oil
14 - 1 tablespoon lemon juice
15 - 1 clove garlic, minced
16 - Salt and pepper to taste
→ Garnish
17 - Lemon wedges
18 - Fresh parsley or dill, chopped
# How to Prepare:
01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, thyme, smoked paprika, salt, and pepper in a large bowl until well combined. Add chicken tenders and toss thoroughly to coat evenly. Cover bowl and refrigerate for at least 30 minutes, up to 2 hours for maximum flavor infusion.
02 - Combine Greek yogurt, grated cucumber with excess moisture removed, chopped fresh dill, olive oil, lemon juice, minced garlic, salt, and pepper in a medium bowl. Mix until smooth and fully incorporated. Refrigerate until serving time to allow flavors to meld.
03 - Heat grill or grill pan over medium-high heat until hot. Lightly oil the grates to prevent sticking and ensure easy removal of chicken.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Place tenders on preheated grill and cook for 3 to 4 minutes per side until internal temperature reaches 165°F and distinct char marks appear. Transfer to clean plate.
05 - Arrange grilled chicken tenders on serving platter. Serve alongside chilled yogurt dipping sauce. Garnish with fresh lemon wedges and sprinkle with chopped parsley or dill.
# Expert Advice:
01 -
- The marinade does double duty, infusing meat with flavor while keeping it incredibly juicy
- That cooling yogurt sauce cuts through the smoky char in the most perfect way
02 -
- Pat the chicken dry before adding it to the marinade for better adhesion
- Dont skip squeezing the cucumber or your sauce will turn watery within an hour
03 -
- Let the grilled chicken rest for a few minutes before serving so juices redistribute
- Season your sauce at the end after all ingredients have had time to meld