Greek Chicken Tenders (Print Version)
Marinated chicken tenders with Greek herbs and yogurt dipping sauce
# What You Need:
→ Chicken and Marinade
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→ Yogurt Dipping Sauce
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→ Garnish
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# How-To:
01 - Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper in a large bowl. Add chicken tenders and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
02 - Combine Greek yogurt, grated cucumber with excess moisture removed, chopped fresh dill, olive oil, lemon juice, minced garlic, salt, and pepper in a medium bowl. Mix until smooth and evenly incorporated. Refrigerate until serving time.
03 - Heat grill or grill pan to medium-high temperature. Lightly coat the grates with oil to prevent sticking.
04 - Remove chicken from marinade and allow excess liquid to drip off. Place tenders on the preheated grill and cook for 3-4 minutes on each side until internal temperature reaches 165°F and attractive char marks develop.
05 - Arrange hot chicken tenders on a serving platter alongside chilled yogurt dipping sauce. Accompany with lemon wedges and sprinkle generously with freshly chopped herbs.
# Expert Advice:
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- The marinade comes together in minutes but tastes like something that simmered all day
- Even picky eaters who claim to hate Greek food will ask for seconds
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- Don't skip the step of squeezing the cucumber dry or your sauce will separate within an hour
- The chicken will continue cooking slightly after you pull it off the grill, so remove it when it's just barely cooked through
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- Grill chicken over direct heat for the first 2 minutes per side, then move to indirect heat to finish without burning the outside
- Let the grilled chicken rest for 5 minutes before serving so the juices redistribute instead of running onto the cutting board