Greek Chicken Tenders

The smell of oregano and lemon always takes me back to my friend Maria's backyard in Athens, where she grilled chicken while her kids ran around with grape leaves on their heads. I watched her squeeze lemons with one hand while sprinkling herbs with the other, no measuring cups in sight. When I asked for the recipe, she laughed and said 'feel it in your hands.' That summer, I made these tenders three times a week until the marinade ratio finally clicked.

Last summer, I grilled these for my neighbors who were skeptical about 'just chicken tenders.' By the time I brought the platter out, the yogurt sauce had people gathering around the bowl, dipping spoons in when they thought I wasn't looking. Now they text me every Tuesday asking if Greek chicken night is happening again.

Ingredients

• Chicken tenders: These cook faster and more evenly than breasts, plus they soak up marinade like little flavor sponges
• Olive oil: Use the good stuff here because it carries all the herbs and lemon into every bite
• Lemon juice: Fresh is non-negotiable and those acid salts tenderize the meat while it sits
• Dried oregano: The backbone of Greek flavor, and it blooms beautifully in the hot grill heat
• Smoked paprika: My secret addition that gives these a subtle depth beyond typical Greek seasoning
• Greek yogurt: Full-fat makes the creamiest sauce but 2 percent works if you are watching calories
• Grated cucumber: Squeeze it dry or your sauce will turn into a sad, watery puddle

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper until combined. Add chicken tenders and turn them gently 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 yogurt sauce:

Grate your cucumber on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze hard until no more liquid comes out. Mix the squeezed cucumber with Greek yogurt, dill, olive oil, lemon juice, garlic, salt, and pepper. Refrigerate until serving time.

Get your grill ready:

Heat your grill or grill pan over medium-high heat until you can hold your hand above it for only 3 seconds. Lightly oil the grates with a paper towel dipped in oil, holding the towel with tongs so you don't burn your fingers.

Grill the chicken:

Shake excess marinade off the chicken and place tenders on the hot grill. Cook for 3-4 minutes per side until you see nice char marks and the chicken is firm and cooked through, reaching an internal temperature of 165 degrees.

Bring it all together:

Arrange the grilled tenders on a platter and sprinkle them with fresh parsley or dill. Serve immediately with the chilled yogurt sauce on the side and lemon wedges for squeezing over everything.

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My daughter now makes these for her college roommates, calling it 'the one dinner nobody argues about.' There's something about that combination of bright lemon and smoky grilled chicken that turns a random Tuesday into a tiny celebration.

Making It Ahead

The chicken can marinate overnight, which actually makes it even more flavorful. The yogurt sauce keeps for 3 days in the refrigerator and tastes better on day two when the garlic has had time to mellow out and meld with the dill.

Oven Method

When it is raining or too cold to grill, spread the marinated tenders on a baking sheet lined with parchment paper. Bake at 425 degrees for 15-18 minutes, flipping halfway through. They will not have quite the same char, but the flavor is still fantastic.

Serving Ideas

These tenders transform from appetizer to dinner depending on what you serve alongside them. Warm pita bread and a simple Greek salad make it a full meal, or stuff them into pitas with extra sauce for the best sandwiches.

• Cut tenders into strips and serve as an appetizer with toothpicks
• Double the sauce and use leftovers as a salad topping the next day
• Freeze uncooked marinated chicken in freezer bags for quick future meals

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There is something deeply satisfying about a recipe that comes together so quickly but tastes like it required way more effort. These tenders have saved me on countless hectic weeknights.

Recipe Q&A

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, up to 2 hours for deeper flavor. The lemon and herbs penetrate best during this time, making the chicken more tender and aromatic.

→ Can I bake these instead of grilling?

Yes, bake at 425°F for 15-18 minutes, flipping halfway through. The chicken will still be juicy with delicious caramelized edges.

→ What makes the yogurt sauce authentic?

Greek yogurt provides the thick, creamy base while grated cucumber adds freshness and texture. Fresh dill, garlic, and lemon juice create that classic tzatziki flavor profile.

→ Is this dish gluten-free?

As written, this dish is naturally gluten-free. Just verify that your yogurt and spice labels don't contain any hidden gluten ingredients or cross-contamination warnings.

→ What sides pair well with these tenders?

Serve with warm pita bread, Greek salad, roasted vegetables, or lemon rice. The dish also works beautifully as part of a mezze platter with hummus and olives.