Save These tender chicken pieces soak up a vibrant marinade of lemon, garlic, oregano, and thyme before hitting the grill. The result is perfectly charred, juicy chicken with authentic Mediterranean flavors. A cool yogurt and cucumber sauce provides the ideal contrast, while fresh herbs and lemon wedges add brightness. Ready in under an hour with most of the hands-off time spent marinating for maximum flavor absorption.
The smell of oregano and lemon always takes me back to my friend Maria's tiny apartment balcony in Athens, where she'd grill chicken while her neighbors leaned over their railings to chat. She taught me that Greek cooking isn't about complicated techniques, it's about letting good ingredients shine together. These tenders became my weeknight savior when I need something that feels special but comes together in under an hour.
Last summer, my brother claimed he didn't like grilled chicken until I made these for our family barbecue. He hovered by the grill the whole time, probably just to snag the first tender off the grate. Now he texts me whenever he's planning to cook them, asking if he can add extra garlic because apparently you can never have enough.
Ingredients
- Chicken tenders: These cook faster and more evenly than breasts, plus they're naturally tender
- Olive oil: Use the good stuff here since it carries all those herbs into the meat
- Lemon juice: Fresh is absolutely worth it, bottled tastes flat by comparison
- Garlic: Mince it fine so it distributes evenly through the marinade
- Dried oregano: The backbone of Greek flavor, don't be shy with it
- Smoked paprika: Adds a subtle depth and gorgeous color
- Greek yogurt: Full fat makes the creamiest sauce but low fat works too
- English cucumber: Fewer seeds, better texture after grating
- Fresh dill: If you only have dried, use about a third of the amount
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 let it sit in the refrigerator for at least 30 minutes, though a couple hours won't hurt if you have the time.
- Make the sauce:
- While the chicken marinates, grate your cucumber and squeeze it in a clean kitchen towel to remove excess water. Mix it with the yogurt, dill, olive oil, lemon juice, garlic, salt, and pepper. Pop it in the fridge to let the flavors meld together.
- Fire up the grill:
- Get your grill or grill pan screaming hot over medium-high heat and lightly oil the grates. You should hear a satisfying sizzle when the chicken hits the metal.
- Grill to perfection:
- Shake off any excess marinade from the chicken and place the tenders on the grill. Cook for about 3-4 minutes per side until you see beautiful char marks and the chicken is cooked through.
- Bring it all together:
- Serve the hot tenders with that cool yogurt sauce on the side, plenty of lemon wedges for squeezing, and a generous sprinkle of fresh herbs.
Save My daughter now requests these for her birthday dinner every year, which feels ridiculous considering how simple they are to make. But I guess that's the thing about food that's made with love and care, it becomes special no matter how easy it was to put together.
Make Ahead Magic
The marinade can be prepared up to a day ahead, and the sauce actually tastes better after chilling overnight. I often marinate the chicken in the morning before work, so dinner is practically ready when I walk in the door exhausted.
Cooking Without a Grill
Don't let weather stop you from making these. A hot cast iron skillet works beautifully, or you can bake them at 425°F for about 18 minutes, flipping halfway through. You won't get those grill marks, but the flavor is still incredible.
Serving Ideas
We love these tucked into warm pita with some sliced tomatoes and onions, or served alongside a big Greek salad with plenty of feta. They're also amazing over rice with that yogurt sauce drizzled over everything.
- Double the sauce recipe, it goes on everything
- Extra lemon wedges on the table are non negotiable
- Leftovers make the best lunch salad topping
Save These tenders have become the meal I make when I want to feed people something that feels like a hug. Hope they find a regular spot in your kitchen rotation too.
Recipe FAQs
- → How long should I marinate the chicken?
-
Marinate for at least 30 minutes to let the flavors penetrate, but up to 2 hours yields even more depth. The lemon juice helps tenderize while the garlic and herbs infuse the meat.
- → Can I bake these instead of grilling?
-
Absolutely. Bake at 425°F for 15-18 minutes, flipping halfway through. You'll still get delicious results, though grilling adds nice char marks and smoky flavor.
- → What can I serve with Greek chicken tenders?
-
These pair beautifully with warm pita bread, Greek salad, roasted vegetables, or rice pilaf. The tender chicken also works in wraps or atop grain bowls.
- → Is this dish gluten-free?
-
Yes, as written this dish is naturally gluten-free. Just double-check your yogurt and spice labels to ensure no cross-contamination or hidden gluten ingredients.
- → How do I store leftovers?
-
Keep cooked chicken and sauce separate in airtight containers. Refrigerate for up to 3 days. Reheat gently in the oven or serve cold in salads and wraps.
- → Can I use chicken breast instead of tenders?
-
Certainly. Slice chicken breasts into strips or use whole breasts. Adjust cooking time accordingly—breasts may need an extra minute or two per side.
