Greek Chicken Tenders Recipe

Introduction

Greek Chicken Tenders offer a perfect blend of tangy, herby flavors with tender, juicy chicken. This easy recipe combines creamy Greek yogurt, fresh lemon, and aromatic herbs for an irresistible Mediterranean-inspired meal. Whether grilled, pan-seared, or baked, these tenders are quick to make and versatile for any occasion.

Ingredients

• 1.5 lbs chicken tenders (or sliced chicken breast)
• 1/2 cup plain Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 teaspoons lemon zest
• 3 garlic cloves, minced or grated
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin (optional, for depth)
• 1 tablespoon fresh parsley or dill (optional, for garnish)

Instructions

1. Step 1: In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, salt, pepper, and cumin (if using) until the marinade is creamy and fragrant.
2. Step 2: Add the chicken tenders to the bowl and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor. Even 30 minutes helps if you’re short on time.
3. Step 3: Choose your cooking method:
   • Grill: Preheat to medium-high. Oil the grates, then grill tenders for 3–4 minutes per side until cooked through and slightly charred.
   • Pan-sear: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook tenders 3–4 minutes per side until golden and cooked through.
   • Bake: Preheat oven to 400°F (200°C). Arrange tenders on a parchment-lined baking sheet and bake for 18–20 minutes, flipping halfway.
4. Step 4: Let the tenders rest for 3–5 minutes after cooking. Garnish with fresh parsley or dill and serve with your favorite Greek sides such as pita, salad, rice, or tzatziki.

Tips & Variations

• Use uniform-sized chicken pieces for even cooking and tender results.
• Marinate for 4 to 8 hours for the best flavor; avoid more than 12 hours to prevent mushy texture.
• Try swapping oregano with thyme, rosemary, or marjoram if you’re out of it.
• For a dairy-free version, substitute Greek yogurt with plain coconut or almond yogurt.
• Add a pinch of red pepper flakes or harissa to the marinade for a spicy kick.
• Serve wrapped in warm pita with fresh veggies and tzatziki for a delicious handheld meal.

Storage

Store cooked chicken tenders in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet, oven, or air fryer, adding a splash of water or broth to keep them moist. You can freeze marinated raw tenders in a sealed bag for up to 2 months; thaw overnight before cooking. Cooked tenders can also be frozen after cooling; reheat at 350°F for 10–12 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast or thighs instead of tenders?

Yes, you can slice boneless, skinless chicken breast or thighs into strips and use them. Just adjust the cooking time depending on thickness.

Is Greek yogurt necessary for the marinade?

Greek yogurt is highly recommended as it tenderizes the chicken and adds flavor. You can substitute with plain yogurt or a dairy-free alternative if needed.

Greek Chicken Tenders Recipe

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Greek Chicken Tenders are juicy, tender strips of chicken marinated in a creamy, tangy Greek yogurt and lemon blend with garlic and oregano, then grilled, pan-seared, or baked to perfection. This easy Mediterranean-inspired dish bursts with bright lemon flavors and earthy herbs, perfect for a quick weeknight meal or impressive party platter.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10-20 minutes (depending on cooking method)
• Total Time: 1 hour 25 minutes minimum (including marinating)
• Yield: Serves 4
• Category: Lunch
• Method: Grilling, Pan-searing, Baking
• Cuisine: Mediterranean, Greek
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.5 lbs chicken tenders (or sliced chicken breast)
• 1/2 cup plain Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 teaspoons lemon zest
• 3 garlic cloves, minced or grated
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin (optional, for depth)

For Serving (Optional)

• Pita bread or flatbread
• Greek salad (cucumber, tomato, onion, olives, feta)
• Rice or orzo
• Tzatziki or hummus
• 1 tablespoon fresh parsley or dill (optional, for garnish)

Instructions

1. Prep the marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, black pepper, and optional cumin until creamy and fragrant with a slightly tangy aroma.
2. Marinate the chicken: Add the chicken tenders to the marinade bowl and toss until all pieces are fully coated. Cover the bowl and refrigerate for at least 1 hour, up to 8 hours for best flavor and tenderness. A minimum of 30 minutes also improves texture.
3. Choose your cooking method:
   – Grill: Preheat grill to medium-high heat, oil the grates, and grill chicken tenders 3 to 4 minutes per side until cooked through and lightly charred.
   – Pan-sear: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook tenders 3 to 4 minutes per side until golden and thoroughly cooked.
   – Bake: Preheat oven to 400°F (200°C). Place tenders on a parchment-lined baking sheet and bake for 18 to 20 minutes, turning halfway through.
4. Rest and serve: Let the cooked tenders rest for 3 to 5 minutes to retain juices. Garnish with fresh parsley or dill if desired and serve alongside pita bread, Greek salad, rice or orzo, and dips like tzatziki or hummus.

Notes

• Use even-sized chicken pieces to ensure uniform cooking.
• Do not marinate longer than 12 hours to avoid mushy texture due to lemon acid.
• When grilling, avoid moving tenders too often to develop nice char marks.
• In pan-searing, do not overcrowd pan to prevent steaming.
• Line baking pan with parchment paper or use a wire rack for best airflow and browning.
• This recipe is naturally gluten-free; pair with gluten-free sides for a gluten-free meal.
• Can be made dairy-free by substituting Greek yogurt with plain non-dairy yogurt.
• Freezer friendly: Freeze marinated raw tenders up to 2 months or cooked tenders for later reheating.
• Air fryer method: Cook at 375°F for 10–12 minutes, flipping halfway, brushing lightly with oil for color.

Keywords: Greek chicken tenders, yogurt marinated chicken, Mediterranean chicken recipe, grilled chicken tenders, easy chicken marinade, healthy chicken recipe