Greek Chicken Tenders

Last summer my neighbor Maria taught me how to make these after I smelled the most incredible aromas coming from her backyard grill. She laughed when I asked what spices she used, pulling down jars of dried oregano and thyme from her cabinet with the casual confidence of someone who has been cooking Greek food since childhood. Now these are the first thing I make when company comes over and I want something that feels special but is not complicated.

My brother in law actually asked me to make these for his birthday instead of a cake, which tells you everything you need to know about how good they are. I served them family style on a big platter with extra lemon wedges and watched them disappear in under ten minutes while kids and adults alike reached for seconds. The combination of the smoky charred chicken against that cool refreshing sauce is just magic.

Ingredients

• Chicken tenders: These cook faster and more evenly than breasts, plus they are perfect for dipping and grabbing with your hands
• Olive oil: Use the good stuff here because it really carries all those Greek flavors into the meat
• Lemon juice: Fresh squeezed is non negotiable, it cuts through the richness and brightens every bite
• Garlic: Do not be shy with it, garlic and lemon are the power couple of Greek cooking
• Dried oregano and thyme: These dried herbs actually work better than fresh here because they stand up to the grill time
• Smoked paprika: This adds this subtle depth and gorgeous color that makes people think you have been grilling all day
• Greek yogurt: Full fat makes the creamiest sauce but low fat works if you prefer
• Grated cucumber: Squeeze out every drop of water or your sauce will turn into soup, ask me how I know

Instructions

Make the magic marinade:

Whisk together your olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper until it smells like heaven and looks like liquid gold.

Coat the chicken:

Add your chicken tenders to the bowl and toss everything together until each piece is dressed in that beautiful mixture, then cover and let it hang out in the fridge for at least 30 minutes.

Whip up the sauce:

While the chicken gets friendly with the marinade, grate your cucumber, squeeze it until your hands hurt seriously get all that water out, then stir it into the yogurt with dill, olive oil, lemon juice, garlic, salt, and pepper.

Get your grill ready:

Fire up your grill or grill pan to medium high heat and give the grates a quick swipe of oil so nothing sticks.

Grill to perfection:

Lift the chicken from the marinade and let the excess drip off, then grill for 3 to 4 minutes per side until you see beautiful char marks and the chicken is cooked through.

Bring it all together:

Pile everything onto a platter with that cool creamy sauce, plenty of lemon wedges, and a shower of fresh herbs, then stand back and let everyone dig in.

Save

These have become my go to for summer dinners because everyone can grab what they want and there are no formal rules about silverware or courses. Watching my daughter ask for thirds of something with oregano on it was the moment I knew this recipe was a permanent fixture in our rotation.

Make Ahead Magic

The chicken can marinate overnight in the fridge, which actually makes it even better, and the yogurt sauce keeps for three days so I often double it to use on other meals throughout the week.

Inside The Marinade

The acid from the lemon juice does double duty here, both tenderizing the meat and cutting through the richness, while the smoked paprika adds this incredible depth that people cannot quite put their finger on but keep coming back to.

Getting The Perfect Char

Do not flip the chicken too often, let it develop those gorgeous grill marks before turning, and if you are using a grill pan do not overcrowd it or the chicken will steam instead of sizzle.

• Leftovers reheat beautifully in a 350 degree oven for 10 minutes
• The sauce actually tastes better the next day as all those flavors meld together
• Try this same marinade on salmon or pork chops for a totally different meal

Save

There is something about the smell of oregano and lemon on a summer evening that just feels right, like you are exactly where you are supposed to be.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 2 hours for deeper flavor penetration. The longer marination time allows the citrus and herbs to fully infuse the meat.

→ Can I bake these instead of grilling?

Absolutely. Bake at 425°F (220°C) for 15-18 minutes, flipping halfway through. The chicken will still develop great flavor and tender texture.

→ What sides pair well with these tenders?

Serve with warm pita bread, Greek salad, roasted vegetables, or rice. The light, fresh flavors complement Mediterranean sides beautifully.

→ Is the yogurt sauce necessary?

The sauce provides a cooling contrast to the seasoned, grilled chicken. However, you can serve without it or substitute tzatziki for similar results.

→ How do I store leftovers?

Store cooled chicken in an airtight container for up to 3 days. Keep the sauce separate. Reheat gently to maintain moisture.