Greek Chicken Tenders

The first time I made these Greek chicken tenders was during a heatwave when turning on the oven felt like a punishment. My neighbor had just returned from Santorini and kept talking about this lemony chicken theyd eaten at a beachside taverna. I threw together what I had in the pantry, honestly expecting it to be edible at best. But when that marinade hit the hot grill, the smell was so incredible my husband came downstairs asking what restaurant wed ordered from.

Last summer I made these for my sisters birthday party and watched two grown adults practically fight over the last tender. The way the marinade caramelizes on the edges creates these little crispy bits that are absolutely irresistible. My niece, who normally claims she hates anything with herbs, asked if I could make them every single week.

Ingredients

• Chicken tenders: I love using tenders because they cook quickly and evenly, but you can also slice chicken breasts into strips if thats what you have
• Olive oil: Use a decent quality oil here since its carrying all those Greek flavors
• Lemon juice: Fresh is absolutely worth it, and youll want both the juice and some zest for maximum brightness
• Garlic: Minced finely so it distributes evenly through the marinade without burning
• Dried oregano and thyme: These classic Greek herbs are non-negotiable for that authentic flavor
• Smoked paprika: Adds subtle depth and a gorgeous color to the chicken
• Salt and pepper: Generous seasoning helps everything else pop
• Greek yogurt: Full-fat yogurt makes the creamiest, most luxurious sauce
• Cucumber: Grating and squeezing out the water keeps the sauce thick and refreshing
• Fresh dill: That unmistakable bright, grassy flavor that makes tzatziki so addictive
• Lemon wedges and fresh herbs: For serving, because the visual matters as much as the taste

Instructions

Mix the marinade:

Whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper in a large bowl until well combined

Coat the chicken:

Add the chicken tenders to the bowl and toss thoroughly until every piece is covered in that fragrant mixture

Let it rest:

Cover and refrigerate for at least 30 minutes, though the flavor gets even better if you can wait up to 2 hours

Make the sauce:

While chicken marinates, stir together the yogurt, squeezed cucumber, dill, olive oil, lemon juice, garlic, salt, and pepper until smooth

Heat your grill:

Get your grill or grill pan nice and hot over medium-high heat, then lightly oil the grates so nothing sticks

Grill to perfection:

Cook the tenders for about 3 to 4 minutes per side until theyre cooked through and have beautiful charred marks

Serve it up:

Arrange the hot chicken on a platter with that cool, creamy yogurt sauce, lemon wedges, and a shower of fresh herbs

Pin Recipe

These tenders have become my go-to for summer entertaining because I can do all the prep hours before guests arrive. Theres something so satisfying about pulling a platter of these off the grill, everyone gathering around, squeezing fresh lemon over their plates. Its the kind of food that makes people slow down and stay at the table longer.

Getting The Most From Your Marinade

Ive learned that the acid in the lemon juice not only adds flavor but also helps tenderize the chicken slightly. If you have extra time, letting it marinate closer to that 2-hour mark makes a noticeable difference. Just dont go much longer or the texture can start to get weird.

The Sauce Makes Everything Better

Honestly, I make double the yogurt sauce because it disappears so quickly. Its incredible on these tenders but also makes a fantastic dip for vegetables or a sauce for grilled fish. The key is squeezing every last bit of water out of that cucumber so your sauce stays thick and creamy.

Making It Your Own

Sometimes I add a pinch of ground cumin or coriander to the marinade when I want something slightly different. During winter, I bake them at 425 degrees for about 18 minutes, flipping once halfway through, and they still come out beautifully juicy.

• Try these in a wrap with some lettuce and tomatoes for an incredible lunch
• The leftovers reheat surprisingly well in a warm oven
• Double the recipe for a crowd because they will go fast

Pin Recipe

Theres nothing quite like biting into that first tender, hot off the grill, with cool tangy sauce and bright lemon. These have become one of those recipes I can make without even thinking, but they still make everyone feel special.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 2 hours for deeper flavor penetration. The acid in the lemon juice helps tenderize while the herbs infuse the meat.

→ Can I bake these instead of grilling?

Yes! Bake at 425°F (220°C) for 15-18 minutes, flipping halfway through. The chicken will still be juicy though you'll miss the grill marks.

→ What can I serve with Greek chicken tenders?

Pita bread, Greek salad, roasted vegetables, or rice pilaf make excellent sides. They also work well in wraps or over greens.

→ Is the yogurt sauce necessary?

The tzatziki-style sauce complements the seasoned chicken beautifully, adding cool contrast. You can skip it, but it completes the traditional Greek experience.

→ How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F (74°C) or the meat is opaque throughout and juices run clear. Don't overcook or they'll dry out.

→ Can I use chicken breast instead of tenders?

Cut chicken breasts into strips about the same size as tenders. They may need slightly less cooking time since they're leaner.