Greek Chicken Tenders (Printable)
Juicy chicken tenders marinated in Greek herbs and grilled to perfection, served with cool cucumber yogurt sauce.
# What You'll Need:
→ Chicken Marinade
01 - 1 ½ lbs chicken tenders
02 - 2 tbsp olive oil
03 - Juice of 1 lemon
04 - 3 cloves garlic, minced
05 - 1 tbsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp smoked paprika
08 - 1 tsp salt
09 - ½ tsp black pepper
→ Yogurt Dipping Sauce
10 - 1 cup plain Greek yogurt
11 - 1 small cucumber, grated and squeezed dry
12 - 1 tbsp fresh dill, chopped
13 - 1 tbsp olive oil
14 - 1 tbsp 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 Make:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper in a large bowl. Add chicken tenders and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
02 - Combine Greek yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper in a medium bowl. Mix until well incorporated. Refrigerate until serving time to allow flavors to meld.
03 - Heat grill or grill pan over medium-high setting. Lightly coat the grates with oil to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Place on preheated grill and cook for 3-4 minutes per side until internal temperature reaches 165°F and attractive char marks develop.
05 - Arrange grilled chicken tenders on a serving platter. Accompany with chilled yogurt sauce, fresh lemon wedges, and a sprinkle of chopped herbs. Serve immediately while hot.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something extraordinary with minimal effort
- That cool creamy sauce cuts through the smoky char perfectly
02 -
- Pat the chicken dry before adding it to the marinade for better adhesion
- Do not skip squeezing the excess water from the cucumber or your sauce will be watery
03 -
- Let the chicken come to room temperature before grilling for even cooking
- Make the sauce a day ahead to let the garlic mellow and flavors deepen