Greek Chicken Tenders (Printable version)
Marinated Mediterranean chicken grilled until juicy and charred, paired with tangy 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 Prepare:
01 - Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper in a large bowl. Add chicken tenders and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
02 - Combine Greek yogurt, grated cucumber, chopped dill, olive oil, lemon juice, minced garlic, salt, and pepper in a medium bowl. Mix until smooth and refrigerate until serving.
03 - Heat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Grill tenders for 3-4 minutes per side until fully cooked through with nice char marks. Internal temperature should reach 165°F.
05 - Plate hot chicken tenders alongside chilled yogurt sauce. Accompany with lemon wedges and fresh herb sprinkles for serving.
# Expert advice:
01 -
- The yogurt sauce transforms into something addictive after sitting for twenty minutes letting the cucumber release its magic
- Even picky eaters who swear they hate herbs gobble these up without questioning the green specks
02 -
- Pat the chicken dry before adding the marinade or the seasonings will slide right off instead of sticking
- Dont skip squeezing the cucumber or your sauce will turn into a sad watery mess after sitting
03 -
- Let the grilled chicken rest on a plate for five minutes before serving so the juices redistribute
- Warm the pita bread directly on the grill while the chicken rests for that authentic touch