Save Succulent chicken tenders marinated in olive oil, lemon juice, garlic, oregano, and smoked paprika, then grilled until beautifully charred. The accompanying cucumber-yogurt sauce adds a cool, creamy contrast that perfectly balances the Mediterranean spices.
Ready in just 30 minutes plus marinating time, these tenders work beautifully as a main course or party appetizer. The high protein content and gluten-free preparation make them a crowd-pleasing option for any gathering.
Last summer my neighbor Maria taught me how chicken should really taste after her family forgot the meat on the grill too long but somehow it turned out perfect anyway. The char from slightly overcooking mingled with this bright lemony marinade she'd thrown together, and suddenly my weeknight chicken routine changed forever.
Ive made these for backyard gatherings where people hovered around the grill asking what smelled so incredible. Something about that combination of oregano, lemon, and garlic drifting through the air pulls everyone outside before dinner is even ready.
Ingredients
- Chicken tenders: These cook faster and more evenly than breasts, plus they hold onto marinade beautifully
- Lemon juice: Fresh is non negotiable here, it tenderizes the meat while adding that signature Greek brightness
- Dried oregano: The real Greek stuff if you can find it, it has an intensity that regular oregano cant match
- Smoked paprika: This adds subtle depth that makes people ask what your secret ingredient is
- Greek yogurt: Full fat creates the creamiest sauce that clings perfectly to each tender
- Grated cucumber: Squeeze out every drop of liquid or your sauce will turn watery and sad
Instructions
- Marinate the chicken:
- Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Add the chicken tenders and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, though an hour gives you even more flavor.
- Make the sauce:
- While chicken marinates, stir together Greek yogurt, squeezed dry grated cucumber, chopped dill, olive oil, lemon juice, garlic, salt, and pepper. Refrigerate until serving to let the flavors meld.
- Heat the grill:
- Get your grill or grill pan nice and hot over medium high heat. Lightly oil the grates so the chicken doesnt stick and tear when you flip it.
- Grill to perfection:
- Shake excess marinade off the chicken and grill for 3 to 4 minutes per side. You want those gorgeous char marks and the chicken should reach 165°F internally.
- Serve and enjoy:
- Plate the chicken hot alongside the cool sauce with lemon wedges and fresh herbs scattered on top. Watch how fast they disappear.
Save These have become my go to when friends say theyre stopping by because the prep is so forgiving. Even when I've accidentally marinated them for three hours instead of one, they still turned out tender and full of flavor.
Making Ahead For Easy Weeknights
The chicken can marinate overnight in the refrigerator, which actually makes it even better. Keep the sauce separate and chilled until you're ready to serve.
Grill Versus Oven Method
When winter keeps me inside, I bake these at 425°F for 15 to 18 minutes, flipping once halfway through. The skin might not get quite as crispy, but that lemony garlic flavor still shines through.
Serving Ideas That Work Every Time
Pair these with warmed pita bread, a crisp Greek salad, or roasted vegetables for a complete meal. The leftovers make incredible chicken wraps the next day.
- Double the sauce recipe because people will want extra for dipping
- Try adding crumbled feta over the top for a salty tangy finish
- Squeeze fresh lemon right before serving for the brightest flavor
Save Theres something so satisfying about a recipe that comes together this quickly but tastes like you fussed over it for hours. Hope these become a regular in your rotation too.
Recipe FAQs
- → How long should I marinate the chicken?
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Marinate for at least 30 minutes, but up to 2 hours for deeper flavor penetration. Don't exceed 2 hours as the lemon juice can start to break down the meat texture excessively.
- → Can I bake these instead of grilling?
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Absolutely. Bake at 425°F (220°C) for 15-18 minutes, flipping halfway through. The tenders won't have the same charred grill marks, but will remain juicy and flavorful.
- → What makes the yogurt sauce authentic?
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Greek yogurt provides the thick, creamy base while grated cucumber adds freshness and subtle crunch. Fresh dill, garlic, and lemon juice create that classic tzatziki-inspired flavor profile.
- → What sides pair well with this dish?
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Serve with warm pita bread, Greek salad, roasted vegetables, or lemon rice. The tenders also work perfectly in gyro wraps or atop Mediterranean grain bowls.
- → How do I know when the chicken is fully cooked?
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The internal temperature should reach 165°F (74°C). Visually, the tenders should be opaque throughout with nice char marks. They should feel firm but springy when pressed gently.
