Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: ~210 kcal per serving
Servings: 3–4
Ingredients
- 1 lb chicken tenders
- 2 tbsp olive oil
- Juice of 1 lemon (about 2 tbsp)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the marinade (mixing the flavor base).
Start with a large mixing bowl so you have enough space to coat the chicken evenly later. Add the olive oil and the lemon juice to the bowl first. These two ingredients form the base of the marinade—olive oil helps carry flavor and keeps the chicken from drying out, while lemon juice brings brightness and that classic Greek-style tang. Next, add the minced garlic. Make sure the garlic is finely minced so it disperses throughout the marinade instead of clumping in one spot.Now add the dried oregano and dried thyme. These herbs are key to the Greek-inspired flavor, and mixing them directly into the liquids helps them hydrate and release their aroma. Sprinkle in the paprika, then add the salt and black pepper. Using a whisk, mix everything together thoroughly. Keep whisking until the marinade looks well blended and uniform, with the seasonings evenly distributed rather than sitting on the surface. - Marinate the chicken (coating every piece).
Add the chicken tenders directly into the bowl with the marinade. Use the marinade to coat all sides of the chicken, tossing the tenders so each one is covered as evenly as possible. This step matters because the chicken tenders cook quickly, and even coating helps them cook up flavorful from edge to edge.Once the chicken is coated, cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 30 minutes. If you want a stronger flavor, you can marinate it for up to 2 hours. Keep the bowl refrigerated the whole time so the chicken stays properly chilled while it absorbs the seasoning.
- Preheat and prep your cooking surface.
When the marinating time is almost done, heat your grill or skillet over medium-high heat. You want the surface hot enough to give the chicken a golden-brown finish while still allowing it to cook through evenly.- If using a grill: Preheat it over medium-high heat so it’s ready for direct cooking when the chicken goes on.
- If using a skillet: Once it’s heating, drizzle a small amount of olive oil into the skillet to help prevent sticking. Keep the heat at medium-high so the chicken sears nicely.
- Grill the chicken (cook until golden and fully done).
Remove the chicken tenders from the marinade. Let any excess marinade drip off before placing them onto the grill or into the skillet. Arrange the tenders in a single layer so they cook evenly and make full contact with the hot surface.Cook the chicken for 5–7 minutes on the first side. During this time, let the chicken develop color and cook steadily. Then flip each tender and cook for another 5–7 minutes on the second side. Continue cooking until the tenders are golden brown and cooked through.To confirm doneness, the chicken should reach an internal temperature of 165°F (75°C). Once it hits that temperature, it’s fully cooked and safe to serve. Because chicken tenders are small and thin, they cook quickly, so keep an eye on the timing while still letting each side cook long enough to brown properly. - Rest, garnish, and serve.
Once the chicken is done, remove it from the heat and let it rest for a few minutes. Resting helps retain moisture so the tenders stay juicy when you bite into them. After resting, sprinkle the chicken with 2 tablespoons of chopped fresh parsley as a garnish. Serve the chicken warm.Optional serving idea: Pair with a side of tzatziki or a fresh Greek salad.