Mediterranean Chicken Tenders (Print Version)
Juicy herb-marinated chicken with cool lemon-garlic yogurt sauce
# What You Need:
→ Chicken and Marinade
01 - 1.5 lbs chicken tenders
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp dried thyme
05 - 1 tsp paprika
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Zest and juice of 1 lemon
→ Lemon-Garlic Yogurt Dip
11 - 1 cup plain Greek yogurt
12 - 1 tbsp olive oil
13 - 1 clove garlic, minced
14 - 2 tbsp fresh dill, chopped
15 - Juice of 1/2 lemon
16 - Salt and pepper to taste
→ Optional Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# How-To Steps:
01 - Combine olive oil, oregano, thyme, paprika, cumin, garlic powder, salt, pepper, lemon zest, and lemon juice in a large bowl. Add chicken tenders and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor infusion.
02 - While chicken marinates, whisk together Greek yogurt, olive oil, minced garlic, dill, lemon juice, salt, and pepper in a small bowl until smooth and well combined. Refrigerate until ready to serve.
03 - Preheat a large skillet or grill pan over medium-high heat. Lightly coat with olive oil if needed to prevent sticking.
04 - Place marinated chicken tenders in the hot pan. Cook for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Avoid overcrowding the pan for proper searing.
05 - Remove chicken from heat and let rest for 2-3 minutes. Garnish with fresh parsley and serve immediately with chilled yogurt dip and lemon wedges on the side.
# Expert Tips:
01 -
- The marinade comes together in minutes but tastes like youve been planning it all day
- That creamy yogurt dip cuts through the spices in the most perfect way
02 -
- Dont marinate longer than 2 hours or the lemon starts breaking down the texture
- Pat the chicken mostly dry before cooking for the best golden sear
03 -
- Let the chicken come to room temperature for 20 minutes before cooking for even results
- Use a cast iron skillet if you want restaurant-quality caramelization