Looking for a protein-packed dinner that delivers Mediterranean flavor without the fuss? These Greek Chicken Tenders bring restaurant-quality taste to your weeknight table. The lemon-herb marinade transforms simple chicken into something special, and the active cooking time is just 15 minutes. If you need a healthy meal that feels indulgent but keeps dinner simple, this recipe delivers every time.
Table of Contents
Ingredients for Greek Chicken Tenders
I always use boneless, skinless chicken breasts for this recipe because they marinate quickly and cook evenly. The quality of your olive oil really matters here. My preference is extra virgin olive oil because it adds a fruity depth that regular olive oil cannot match. Fresh garlic makes a world of difference over garlic powder, so I recommend mincing it yourself if possible.
- 4 boneless, skinless chicken breasts (about 1.5 lbs, cut into 1-inch thick strips)
- 3 tablespoons extra virgin olive oil
- 4 cloves fresh garlic, minced
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 2 teaspoons dried oregano (or 1 tablespoon fresh)
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
Step-by-Step Instructions
I recommend letting the chicken marinate for at least 30 minutes, though overnight marinating creates the most tender, flavorful results. Patience with the marinade pays off every single time.
Step 1: Cut each chicken breast lengthwise into 3-4 strips about 1 inch thick. This ensures even cooking and proper tender size. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika until the mixture is well blended and slightly emulsified, about 30 seconds.
Step 2: Add the chicken strips to the bowl and use your hands or tongs to coat each piece thoroughly with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. You can also marinate overnight for maximum tenderness.
Step 3: When ready to cook, preheat your grill to medium-high heat (about 400°F) or your oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking. Don’t skip preheating as it ensures even cooking and beautiful color.
Step 4: Remove the chicken from the marinade, allowing most of the liquid to drip off but leaving the garlic and herb bits clinging to the meat. Grill or bake for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) on a meat thermometer. The chicken should have golden-brown grill marks or a nicely roasted exterior with no pink remaining in the center.
Step 5: Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping every bite moist and flavorful. Serve immediately.
Perfect Pairings for Greek Chicken Tenders
These Mediterranean-inspired tenders pair beautifully with sides that echo their bright, herbaceous flavors while providing textural contrast.
Greek Salad: A classic combination that never disappoints, featuring crisp romaine, juicy tomatoes, cucumbers, red onion, and tangy feta cheese with a simple lemon-oregano vinaigrette that mirrors the chicken’s marinade.
Lemon Rice Pilaf: Fluffy rice cooked with chicken broth, fresh lemon zest, and a touch of butter creates a light, aromatic base that soaks up the chicken’s flavorful juices beautifully. For a heartier option, try serving these tenders over high-protein turkey pasta with ricotta for an extra satisfying meal.
Roasted Mediterranean Vegetables: Colorful bell peppers, zucchini, and red onions tossed with olive oil and herbs provide sweetness and caramelized edges that balance the chicken’s tangy profile.
Tzatziki Sauce with Pita: Cool, creamy cucumber-yogurt sauce alongside warm pita bread offers a refreshing contrast to the warm, savory chicken while adding authentic Greek flair to your dinner plate.
Quinoa Tabbouleh: This protein-rich grain salad with fresh parsley, mint, tomatoes, and lemon dressing adds nutritional balance and a refreshing herbaceous quality that complements the chicken perfectly.
Keeping It Fresh and Delicious
Store any leftover cooked Greek Chicken Tenders in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent condensation, which can make the chicken soggy. If you’ve marinated raw chicken but haven’t cooked it yet, it will keep in the refrigerator for up to 2 days.
For reheating, use a skillet over medium heat with a splash of water or chicken broth to restore moisture. This method takes just 3-4 minutes and helps maintain the tenders’ texture better than microwaving. Avoid high heat when reheating as it can dry out the chicken quickly.
These tenders are incredibly versatile beyond their original serving. Slice them over salads, tuck them into pitas with fresh veggies and tzatziki, or add them to grain bowls throughout the week for quick, protein-packed lunches. They also pair wonderfully with protein-packed garlic cream chicken skillet sauce if you want to transform leftovers into something new.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully with this marinade and may even be more forgiving since they contain more fat. Adjust cooking time to 8-9 minutes per side to ensure they reach 165°F (74°C).
What if I don’t have smoked paprika?
Regular paprika works fine, or you can substitute with a pinch of cumin for a different but equally delicious flavor profile. The dish will still taste great with this simple swap.
Can I use pre-cut chicken tenders from the store?
Yes! Store-bought chicken tenders work perfectly and save you the cutting step. Just follow the same marinating and cooking instructions, though check for doneness at 5-6 minutes per side since they may be thinner.
Greek Chicken Tenders
Ingredients
Equipment
Method
- Cut each chicken breast lengthwise into 3-4 strips about 1 inch thick for even cooking. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika until well blended and slightly emulsified, about 30 seconds.
- Add the chicken strips to the bowl and coat each piece thoroughly with the marinade using your hands or tongs. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. You can marinate overnight for maximum tenderness.
- When ready to cook, preheat your grill to medium-high heat (about 400°F) or your oven to 400°F (200°C). If grilling, lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, allowing most of the liquid to drip off but leaving the garlic and herb bits clinging to the meat. Grill or bake for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) on a meat thermometer. The chicken should have golden-brown grill marks or a nicely roasted exterior with no pink remaining.
- Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, keeping every bite moist and flavorful.
Notes
