Greek Chicken Tenders (Printable Version)

Marinated Greek chicken tenders grilled and served with cool yogurt sauce.

# What You Need:

→ Chicken and 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 It:

01 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, thyme, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken tenders to the marinade, tossing to coat thoroughly. Cover bowl and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor penetration.
03 - While chicken marinates, 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.
04 - Heat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
05 - 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 and internal temperature reaches 165°F.
06 - Arrange hot chicken tenders on a serving platter. Accompany with chilled yogurt dipping sauce, fresh lemon wedges, and a sprinkle of chopped parsley or dill.

# Expert Tips:

01 -
  • The yogurt sauce becomes something youll want to put on literally everything
  • Marinating is mostly hands-off time while you do other things
  • Works beautifully whether you grill outside or use a grill pan
02 -
  • Pat the chicken reasonably dry before adding it to the marinade so the flavors actually stick
  • Let the grill preheat fully so you get those gorgeous restaurant-quality grill marks
  • Dont move the chicken around too much while it cooks, let it develop that nice crust first
03 -
  • Use paper towels to squeeze the cucumber firmly so the sauce doesnt get watery
  • Let the grilled chicken rest for a couple of minutes before serving so the juices redistribute

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