Greek Chicken Tenders
Quick and juicy Greek chicken tenders marinated in lemon, garlic, and oregano, perfect for weeknight dinners and lunchboxes.
Ingredients
For the Marinade
- 3 tbsp olive oil (preferably extra-virgin)
- 2 tbsp freshly squeezed lemon juice (about 1 lemon) Substitute with 1 tbsp apple cider vinegar + 1 tbsp water if short on lemons.
- 4 cloves fresh garlic, minced Or 1 tsp garlic powder in a pinch.
- 2 tsp dried oregano Or 2 tbsp fresh, chopped.
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika Regular paprika can be used if needed.
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs), trimmed Can substitute with 1.5 lbs chicken tenders or boneless thighs.
Instructions
Preparation
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and smoked paprika until combined.
- Add the chicken breasts and turn to coat each piece thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
Cooking
- Preheat grill to medium-high or oven to 400°F (200°C). Lightly oil the grill grates or a baking sheet.
- For grilling, place chicken on the hot grill and cook for 6–7 minutes per side, until a meat thermometer reads 165°F (75°C) at the thickest point.
- For baking, arrange chicken on a baking sheet and roast for about 18–22 minutes, flipping halfway, until internal temperature reaches 165°F (75°C). Timing varies by thickness.
- Let the chicken rest for 5 minutes before slicing to lock in juices.
Notes
These tenders are versatile and can be served over rice, in pita wraps, on salads, or as finger food with various dips. Refrigerate cooked chicken for 3–4 days or freeze for up to 3 months. Thaw overnight before reheating. Always cook to 165°F (75°C).