Greek Chicken Tenders Recipe – Easy Grilled & Juicy Dinner

Picture this: the smoky sizzle of chicken hitting a hot grill, the air filling with the scent of oregano, lemon, and just a touch of garlic. That’s exactly what you’ll get when you whip up my Greek chicken tenders recipe. I first stumbled onto this combo during a trip to Santorini (I still remember that tiny seaside taverna—and the way their grilled chicken was so juicy, it practically dripped down my fingers). Ever since, I’ve chased that flavor at home. You know, sometimes you just want a dinner that’s fast, fresh, and makes you feel like you’ve escaped to the Mediterranean—without leaving your backyard.

Greek chicken tenders are my answer to busy weeknights, picky kids, and backyard cookouts. They’re everything you want: easy, healthy, and way more exciting than plain old chicken. Plus, this marinade? Let’s just say I’ve tested it at least a dozen times—tweaking the herbs, adding a bit more lemon, cutting back the oil until it hits that perfect balance. As a home cook who loves bold flavors but hates fussy recipes, this one is a keeper. If you’re looking to add more protein to your routine, or just want a dinner that feels special with minimal effort, you’re in for a treat. Grab your skewers, fire up the grill, and let’s dive into this Greek chicken tenders recipe—your new go-to for juicy, flavorful chicken every single time.

Why You’ll Love This Greek Chicken Tenders Recipe

• Quick & Easy: Ready in under 30 minutes (marinade does the heavy lifting while you prep sides).
• Simple Ingredients: No weird stuff—just pantry staples like olive oil, lemon, and dried oregano.
• Perfect for Any Occasion: These tenders shine at weeknight dinners, summer barbecues, or even fancy dinner parties (trust me, I’ve served them at all three).
• Crowd-Pleaser: Kids love how tender they are, adults rave about the flavor—plus, they make great leftovers!
• Unbelievably Delicious: The combo of tangy lemon, earthy herbs, and that smoky char is pretty irresistible.

What really sets this Greek chicken tenders recipe apart? It’s the marinade—I blend the olive oil, lemon juice, garlic, and herbs until they’re super smooth, making every bite extra juicy. No dry chicken here! I’ve tried baking, pan-searing, even air frying, and grilling always gives the best results. That little bit of char brings everything together.

Honestly, it’s one of those recipes you make once, then keep coming back to. There’s something about the flavors—bright, savory, with just enough zip—that makes me close my eyes and smile after the first bite. If you want to impress guests (without sweating over fancy techniques), this recipe does the trick. Plus, you can get creative with sides—think simple salads, pita bread, or roasted veggies. Comfort food, but lighter. Fast, but never boring. And always, always juicy!

Ingredients Needed for Greek Chicken Tenders

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature juicy texture. Most of these are pantry staples, and I’ve included a few tips for swapping things out if needed—no stress if you’re missing something!

• Chicken Tenders (1.5 pounds / 680g) – You can use boneless, skinless chicken breasts sliced into strips if tenders aren’t available.
• Olive Oil (1/4 cup / 60ml) – Extra virgin preferred for the richest flavor.
• Lemon Juice (1/4 cup / 60ml, freshly squeezed) – Adds brightness and tenderizes the chicken.
• Garlic (3 cloves, minced) – If you love garlic, add a fourth clove. I use fresh for maximum punch.
• Dried Oregano (2 teaspoons / 4g) – Greek oregano gives a more robust flavor, but any variety works.
• Dried Thyme (1 teaspoon / 2g) – Optional, but adds a subtle earthiness.
• Salt (1 teaspoon / 5g) – Kosher salt helps season the chicken evenly.
• Black Pepper (1/2 teaspoon / 1g, freshly ground) – For a little kick.
• Greek Yogurt (2 tablespoons / 30g, optional) – Makes the marinade creamier and helps with browning (skip for dairy-free).
• Red Wine Vinegar (1 tablespoon / 15ml) – For extra tang (or use apple cider vinegar if you don’t have it).
• Fresh Parsley (2 tablespoons / 8g, chopped, for garnish) – Adds fresh color and flavor at the end.

Ingredient Notes:

• Chicken: Tenders are great for uniform size and quick cooking. If you use breasts, slice them evenly for best results.
• Olive Oil: I prefer California Olive Ranch brand (personal favorite for its fruity notes).
• Lemon: Always go for fresh—bottled juice just doesn’t taste as vibrant.
• Herbs: Fresh oregano is amazing if you have it, but dried is totally fine.
• Yogurt: Skip for dairy-free, or sub in coconut yogurt for a similar texture.
• Vinegar: Red wine is classic, but white wine or apple cider work in a pinch.

Substitutions:

• Chicken: Try turkey tenders for a leaner option.
• Herbs: Basil or rosemary can work, but the flavor will shift.
• Salt: Use sea salt flakes for a crunchier finish.
• Yogurt: Coconut or soy yogurt for dairy-free folks.

If you’re missing parsley, a sprinkle of dill or mint works great for garnish. In summer, toss in a handful of cherry tomatoes for a pop of color!

Equipment Needed

Here’s what you’ll need to make Greek chicken tenders at home—no fancy gadgets required, just solid basics.

• Grill or Grill Pan: I use a gas grill (Weber is my go-to), but a stovetop grill pan works when it’s raining. Charcoal adds extra flavor—just watch the heat!
• Mixing Bowl: For whisking up the marinade and coating the chicken. Glass or stainless steel is best (no lingering garlic smells).
• Whisk or Fork: For combining marinade ingredients—nothing fancy.
• Tongs: Essential for flipping tenders on the grill. I’ve burned myself with forks too many times—trust me, tongs are safer.
• Meat Thermometer (optional but recommended): Helps guarantee juicy chicken every time—look for 165°F (74°C) internal temp.
• Skewers (optional): Metal or soaked wooden skewers for grilling, especially if you want to serve these as kebabs (kids love ’em!).
• Cutting Board & Sharp Knife: For prepping chicken and herbs. I use a sturdy bamboo board and a chef’s knife that gets sharpened weekly.

Budget-Friendly Tips: If you don’t have a grill, a cast iron skillet or even a broiler will work. Wooden skewers are cheap and can be reused if soaked and cleaned. For maintenance, always oil your grill grates before cooking—makes clean-up so much easier and prevents sticking!

Preparation Method for Greek Chicken Tenders

Ready to cook? Here’s how to make these perfectly juicy Greek chicken tenders from start to finish. I’ve included time estimates, troubleshooting tips, and sensory cues so you know exactly what to expect.

1. Marinate the Chicken (10 minutes prep, 20-30 minutes marinate):
   • In a large bowl, whisk together 1/4 cup (60ml) olive oil, 1/4 cup (60ml) lemon juice, 3 minced garlic cloves, 2 teaspoons (4g) dried oregano, 1 teaspoon (2g) dried thyme, 1 teaspoon (5g) salt, 1/2 teaspoon (1g) black pepper, 2 tablespoons (30g) Greek yogurt, and 1 tablespoon (15ml) red wine vinegar.
   • Add 1.5 pounds (680g) chicken tenders. Toss until well coated. The marinade should smell bright and herbaceous—if it’s too thick, add a splash of water.
   • Cover and marinate in the fridge for 20-30 minutes. If you’re short on time, 10 minutes still works, but longer marinating makes them juicier.
2. Preheat the Grill (5 minutes):
   • Heat your grill to medium-high (about 400°F / 200°C). Oil the grates well—use a paper towel dipped in oil and tongs for safety.
   • If you’re using a grill pan, heat over medium-high until hot but not smoking.
3. Thread Chicken on Skewers (Optional, 5 minutes):
   • If you’re making kebabs, thread marinated chicken tenders onto metal or soaked wooden skewers. Leave a little space between pieces for even cooking.
   • Otherwise, keep them as is for easy flipping.
4. Grill the Chicken (8-10 minutes):
   • Place tenders on the grill. Grill for 4-5 minutes per side, turning once. Look for nice grill marks and a golden brown color.
   • Chicken should feel firm yet springy when pressed. If juices run clear and internal temp hits 165°F (74°C), you’re good.
   • If pieces stick to the grill, give them another minute—they’ll release when ready.
5. Rest and Garnish (5 minutes):
   • Transfer chicken to a plate. Cover loosely with foil and let rest for 3-5 minutes—this keeps them juicy.
   • Sprinkle with 2 tablespoons (8g) chopped fresh parsley before serving.

Troubleshooting Tips: If chicken looks dry, try lowering grill heat next time. If it’s sticking, make sure the grill is properly oiled. Marinade too salty? Cut the salt by half and add a pinch at the end instead. The smell should be herby, lemony, and mouthwatering—if it’s bland, double-check your herbs and garlic.

Personal Notes: I always make a little extra marinade to brush on the chicken during grilling—just don’t reuse what touched raw chicken. For more char, leave tenders on an extra minute. And yes, it’s normal for some pieces to cook faster—just pull those off early!

Cooking Tips & Techniques

After grilling more batches of Greek chicken tenders than I can count, I’ve learned some tricks that make all the difference:

• Don’t Over-Marinate: Chicken tenders only need 20-30 minutes. Any longer, and the lemon juice can start “cooking” the meat and make it tough (learned that one the hard way!).
• Pat Chicken Dry: Before marinating, blot tenders with paper towels. Too much moisture dilutes the marinade and can lead to steaming instead of grilling.
• Use High Heat: A hot grill gives you those beautiful char marks and seals in juices. Medium-high is the sweet spot—too low, and you’ll miss the flavor.
• Flip Only Once: Let the chicken cook undisturbed for 4-5 minutes before flipping. This helps the grill marks set and prevents sticking.
• Multitasking Strategy: Prep your salad or sides while chicken marinates—saves time and keeps you from hovering over the grill.
• Consistency: Slice tenders to similar thickness for even cooking. If some pieces are thinner, stagger their placement on the grill so you can pull them off earlier.
• Fail-Proof Juiciness: Always let chicken rest after grilling. Even just 3 minutes makes a huge difference (I used to skip this step… big mistake!).

I’ve burned a few tenders in my day by wandering off or getting distracted—so keep an eye out! And if you want extra flavor, brush on a little reserved marinade (one that hasn’t touched raw chicken) during the last minute of grilling.

Variations & Adaptations

This Greek chicken tenders recipe is super flexible. Here are some of my favorite twists—feel free to mix and match!

• Low-Carb / Keto: Skip the yogurt and vinegar for a lighter marinade. Serve with grilled zucchini or a simple Greek salad (no pita).
• Seasonal Variation: In summer, add cherry tomatoes and bell peppers to your skewers. In winter, roast tenders in the oven at 425°F (220°C) for 12-15 minutes—it’s just as juicy!
• Dairy-Free: Use coconut or soy yogurt, or leave it out entirely—the marinade still works.
• Spicy Twist: Add 1/2 teaspoon crushed red pepper flakes to the marinade for a kick. My family loves this version!
• Herb Swap: Sub in fresh dill or basil for the parsley garnish if you want a different vibe.

I’ve also tried air frying—400°F (200°C) for 8 minutes, flipping halfway. Not quite as smoky, but still tender. For allergies, just check your yogurt brand and use gluten-free sides. My personal favorite? Adding roasted garlic to the marinade for even more depth—highly recommend!

Serving & Storage Suggestions

Greek chicken tenders taste best hot off the grill, with a slight crisp around the edges and that juicy center. Here’s how I like to serve and store them:

• Serving: Serve warm, garnished with fresh parsley and lemon wedges. Pair with Greek salad, pita bread, tzatziki, or roasted potatoes for a full meal. For parties, slice tenders and thread onto toothpicks for easy appetizers.
• Presentation: Arrange on a platter with colorful veggies—think roasted peppers, cherry tomatoes, cucumber ribbons. A sprinkle of feta makes everything pop.
• Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months—wrap tightly and use freezer bags.
• Reheating: For best results, reheat in a skillet over medium heat with a splash of water or broth. Microwave works in a pinch, but chicken may dry out—cover with a damp paper towel to help.
• Flavor Over Time: The herbs and lemon deepen overnight, so leftovers taste even better in wraps or salads the next day.

Honestly, I love tossing cold tenders into a salad for lunch—no need to reheat!

Nutritional Information & Benefits

Greek chicken tenders are a great source of lean protein, vitamins, and healthy fats. Here’s a quick look at the nutritional highlights:

• Estimated Nutrition (per tender, about 2.5oz / 70g): 110 calories, 16g protein, 4g fat, 1g carbohydrates.
• Health Benefits: Chicken is rich in B vitamins and selenium. Olive oil provides heart-healthy monounsaturated fats. Lemon and herbs add antioxidants, and Greek yogurt (if used) supplies calcium and probiotics.
• Dietary: Gluten-free, nut-free, low-carb, high-protein. Adaptable for keto and dairy-free diets.
• Allergens: Contains dairy if yogurt is included—omit or swap for allergen-free yogurt if needed.

I love how this recipe fits into my own wellness routine—high-protein, low-carb, and keeps me full without feeling heavy. Plus, it’s easy to adjust for different dietary needs.

Conclusion

If you’re craving something fresh, juicy, and loaded with flavor, these Greek chicken tenders are a must-try. They’re quick enough for busy nights, impressive enough for guests, and healthy enough to make you feel good about seconds (and thirds). I always come back to this recipe when I want dinner to be both easy and special—there’s just nothing else like the combo of lemon, garlic, and herbs on smoky grilled chicken.

Don’t be afraid to mix things up—try new herbs, swap sides, or add a spicy twist. Cooking is all about making a recipe fit your own tastes. Personally, I love how these tenders make my kitchen smell like summer in Greece, and how every bite brings a smile (even when I’m eating leftovers at my desk). If you give them a try, let me know how it goes! Drop a comment, share your favorite variation, or tag me with your own twist. Here’s to juicy chicken and easy dinners—hope you love this recipe as much as I do!

Frequently Asked Questions

How long should I marinate Greek chicken tenders?

Ideally, marinate for 20-30 minutes. Even 10 minutes will add good flavor, but longer marinating can make the chicken tough because of the lemon juice.

Can I bake Greek chicken tenders instead of grilling?

Yes—bake at 425°F (220°C) for 12-15 minutes, flipping halfway. They won’t get the same smoky flavor, but they’ll still be juicy and delicious.

Is this Greek chicken tenders recipe gluten-free?

Absolutely! All the ingredients are naturally gluten-free. Just pair with gluten-free sides if needed.

Can I use chicken breasts instead of tenders?

Sure! Slice chicken breasts into strips about the same size as tenders for even cooking. The marinade works just as well.

What sides go best with Greek chicken tenders?

Greek salad, roasted potatoes, pita bread, tzatziki, or even a simple cucumber-yogurt salad are perfect pairings (I love them all!).

Greek Chicken Tenders Recipe – Easy Grilled & Juicy Dinner

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• Author: Emily Rhodes
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

These Greek chicken tenders are juicy, flavorful, and quick to make, thanks to a bright marinade of olive oil, lemon, garlic, and herbs. Perfect for busy weeknights, backyard cookouts, or healthy meal prep, they deliver Mediterranean flavor in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 1.5 pounds boneless, skinless chicken tenders (or chicken breasts sliced into strips)
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Greek yogurt (optional, for creamier marinade)
• 1 tablespoon red wine vinegar (or apple cider vinegar)
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, Greek yogurt (if using), and red wine vinegar until smooth.
2. Add chicken tenders to the bowl and toss until well coated. If marinade is too thick, add a splash of water.
3. Cover and marinate in the refrigerator for 20-30 minutes (or at least 10 minutes if short on time).
4. Preheat grill or grill pan to medium-high heat (about 400°F). Oil the grates well.
5. If desired, thread marinated chicken tenders onto metal or soaked wooden skewers, leaving space between pieces.
6. Place chicken tenders on the grill. Grill for 4-5 minutes per side, turning once, until golden brown and cooked through (internal temperature should reach 165°F).
7. Transfer chicken to a plate, cover loosely with foil, and let rest for 3-5 minutes.
8. Garnish with chopped fresh parsley before serving.

Notes

For dairy-free, omit Greek yogurt or substitute with coconut or soy yogurt. Marinate chicken for no longer than 30 minutes to avoid tough texture. If grilling isn’t possible, bake at 425°F for 12-15 minutes, flipping halfway. Let chicken rest after cooking for maximum juiciness. Serve with Greek salad, pita, tzatziki, or roasted veggies. Leftovers are great in salads or wraps.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: 1 tender (about 2.5 oz / 70g)
• Calories: 110
• Sodium: 350
• Fat: 4
• Saturated Fat: 1
• Carbohydrates: 1
• Protein: 16

Keywords: Greek chicken tenders, grilled chicken, Mediterranean, healthy dinner, easy chicken recipe, gluten-free, high protein, weeknight meal, backyard cookout