Save These succulent chicken strips are marinated in a zesty blend of lemon, garlic, oregano, and thyme, then grilled until beautifully charred. The result is tender, juicy meat with a wonderful Mediterranean flavor profile.
The accompanying yogurt sauce, made with grated cucumber and fresh dill, provides a cool, creamy contrast that perfectly complements the seasoned chicken. Ready in just 30 minutes plus marinating time, this dish delivers impressive flavor with minimal effort.
Grilling creates those desirable char marks and adds subtle smokiness, though baking works equally well. The marinade can be enhanced with cumin or coriander for extra depth. Serve alongside pita bread, Greek salad, or roasted vegetables for a complete Mediterranean-inspired meal.
Last summer, my neighbor Nikos invited me over for what he called the easiest dinner ever. He threw these marinated chicken tenders on his balcony grill while his kids ran around, and the smell of oregano and lemon filled the whole building. I was hooked after one bite, and now they are my go-to when I want something that tastes like effort but comes together in minutes.
I made these for my book club last month and honestly, the conversation stopped when everyone took their first bite. The tenders disappeared so fast that I barely got one myself, and three people immediately texted me the next day for the recipe.
Ingredients
- Chicken tenders: I use 1 ½ lbs because tenders cook faster and more evenly than breasts, plus they are naturally portion controlled
- Olive oil: Extra virgin is non negotiable here since it carries all those Greek flavors deep into the meat
- Lemon juice: Fresh squeezed makes such a difference, the acid tenderizes while brightening everything up
- Garlic: Three cloves might seem bold but it mellows beautifully during grilling
- Dried oregano and thyme: These are the backbone of Greek cooking, do not substitute fresh here as dried actually blooms better in the marinade
- Smoked paprika: My secret addition for that subtle depth that makes people wonder what you did differently
- Salt and pepper: Generous seasoning is crucial because you will lose some to the grill
- Greek yogurt: Full fat plain yogurt creates the creamiest, most authentic sauce
- Cucumber: Grating and squeezing out the water prevents your sauce from becoming watery
- Fresh dill: The bright grassy flavor is essential, though dried works in a pinch
Instructions
- Marinate the chicken:
- Whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper in a large bowl. Add the chicken tenders and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, though the flavor gets even better if you can wait 2 hours.
- Make the sauce:
- While the chicken marinates, grate your cucumber and squeeze it tightly in a clean towel to remove excess moisture. Mix the cucumber with Greek yogurt, dill, olive oil, lemon juice, garlic, salt, and pepper. Refrigerate until serving to let the flavors meld.
- Fire up the grill:
- Preheat your grill or grill pan to medium high heat and lightly oil the grates. The chicken will release easily when it is properly seared.
- Grill to perfection:
- Shake off any excess marinade and place the tenders on the hot grill. Cook for 3 to 4 minutes per side until you see beautiful char marks and the chicken is cooked through.
- Bring it all together:
- Serve the hot chicken tenders with that cool, creamy yogurt sauce on the side. Add a squeeze of fresh lemon and a sprinkle of herbs right at the table.
Save My aunt calls these her emergency dinner because she always keeps the ingredients on hand. Last week she texted me a photo of her grill, saying even her picky grandson asked for seconds and thirds.
Make It Your Own
Sometimes I throw a teaspoon of ground cumin or coriander into the marinade when I want to switch things up. The warm spices play so nicely with the bright lemon and herbs.
The Oven Backup Plan
When winter weather keeps me indoors, I bake these at 425°F for 15 to 18 minutes, flipping once halfway through. You will not get the same char, but they still come out incredibly juicy.
Build The Perfect Plate
I love serving these with warm pita bread and a simple Greek salad of cucumber, tomato, and red onion. The whole meal comes together in under 30 minutes and feels like something you would order at a restaurant.
- A crisp white wine like Sauvignon Blanc cuts through the rich yogurt sauce beautifully
- Roasted vegetables or rice make great sides if you want to stretch the meal
- Leftovers (if you have any) are fantastic chopped over salad the next day
Save These tenders have become my answer to everything from weeknight dinners to unexpected guests. Simple, fresh, and always a crowd pleaser.
Recipe Questions & Answers
- → How long should I marinate the chicken?
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Marinate for at least 30 minutes, though up to 2 hours will yield more intense flavor. Don't exceed 2 hours as the acid in lemon juice can break down the meat texture.
- → Can I bake these instead of grilling?
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Absolutely. Bake at 425°F (220°C) for 15-18 minutes on a lined baking sheet, flipping halfway through. The chicken will still be juicy and flavorful without the grill marks.
- → What can I serve with Greek chicken tenders?
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These pair wonderfully with pita bread, Greek salad, roasted vegetables like zucchini and bell peppers, or rice pilaf. The yogurt sauce works as a dip for sides too.
- → How do I store leftovers?
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Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate. Reheat gently in the microwave or enjoy cold in salads.
- → Is this dish gluten-free?
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Yes, as written this dish is gluten-free. However, always check your yogurt and spice labels to ensure no cross-contamination or hidden gluten ingredients.
