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Tasty Greek Chicken Tenders

Category: Satisfying Main Dishes for Every Occasion

Make bright, juicy chicken strips that get their bold flavor from lemon, plenty of garlic, and classic Greek herbs. A brief bath in good olive oil plus seasonings keeps every piece tender and super tasty. Just toss them on a hot pan or fire up the grill—these cook up in just a few minutes each side. Serve them hot with pita, rice, salad, or whatever you like. It’s an easy dinner for any night, meal prep, or sharing with the family. Don’t forget lots of chopped parsley and a quick lemon squeeze before you dig in.

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Wed, 04 Jun 2025 20:10:31 GMT
Chicken strips on a plate finished with fresh lemon wedges. Bookmark
Chicken strips on a plate finished with fresh lemon wedges. | recipesbyelisa.com

Bored with your usual dinner? Juicy Greek chicken tenders bring a punch of lemon and that great Mediterranean zip. They cook fast and never dry out. You'll love how easy these are but how awesome they taste—honestly, this is my go-to when I’m short on time or need tasty meal prep for the week.

This all started when I came home with armfuls of fresh herbs from the market. I whipped these up fast and surprised myself—my family finished everything and asked for them again the very next day.

Irresistible Ingredients

  • Herbs: Thyme and oregano give you that bright Greek vibe and don’t mind a little heat. Go for organic if you can and pick up the smallest jar—they lose punch over time.
  • Garlic: Mince it up for that bold, mouthwatering kick. Use cloves that are firm without sprouts for the best taste. Out of fresh? Garlic powder will get you close enough.
  • Lemon juice: You want a plump, heavy-for-its-size lemon. Give it a roll before juicing—you’ll get more. Fresh truly is best here for a zippy kick.
  • Olive oil: Go with extra virgin for a rich, full taste. Check the bottle for a recent date and make sure it’s in dark glass so the good flavors stick around.
  • Chicken tenders: These thin strips cook lightning fast and stay tender. Look for meat that bounces back if you touch it and has a nice pink look—skip any that smell iffy.

Simple Step-by-Step

Rest and Plate:
Give your cooked tenders a few minutes to chill out. This way, they stay moist and yummy. Sprinkle some chopped parsley over the top before you dig in. Grab your favorite sides or go classic Greek style.
Get Cooking:
Once your grill or skillet is nice and hot, drizzle in just a bit of olive oil if you’re pan-cooking. Lay down each tender and let them sizzle.
Time to Cook:
Shake off any extra marinade and set your chicken in a single layer. Cook about six minutes per side. Watch for golden edges, grill stripes, and clear juices. For best results, make sure the temperature gets to 165 F—use a thermometer if you’ve got one.
Soak the Chicken:
Drop the chicken pieces into your marinade and turn so they get fully covered. Pop them in the fridge for at least half an hour; longer gives them even more flavor.
Mix Your Marinade:
Grab a bowl and whisk together olive oil, fresh lemon juice, and chopped garlic. Toss in your dried thyme and oregano, stir until it smells awesome. Salt and pepper go in now, and if you like, a bit of paprika for a color boost.
Grilled chicken tenders topped with herbs on a plate. Bookmark
Grilled chicken tenders topped with herbs on a plate. | recipesbyelisa.com

If there’s garlic in the house, I just keep adding more—my kids beg for it. One of the best days was making these outside in the sun, everyone hanging out and waiting for seconds. It’s that kind of dish.

Easy Storage

Stash leftover chicken in a container in the fridge and it's good for three days. Want to freeze? Lay the tenders on a tray first, freeze them, and then bag up tight for up to two months. Warm them up gently so they stay nice and juicy.

Swap Outs and Substitutes

No chicken tenders? Just cut chicken breasts into strips—they'll turn out about the same. Only use bottled lemon juice if you have to—fresh is way better. Out of the classic herbs? Italian blend will work, but the taste changes a bit.

Tasty Ways to Serve

Stack these tenders with a pile of fresh salad and a scoop of tzatziki, or wrap them in pita for a grab-and-go meal. Slice them onto pasta or serve next to crispy roasted potatoes—they fit just about anywhere.

White plate filled with sizzling chicken tenders and herbs. Bookmark
White plate filled with sizzling chicken tenders and herbs. | recipesbyelisa.com

Food Traditions and Background

This chicken’s all about easy basics and big flavors you find around the Mediterranean. Olive oil and citrus make up the heart of a lot of Greek home cooking, meals shared with friends and family—simple, vibrant, and made to bring people together.

Frequently Asked Questions About Recipes

→ What’s the best amount of time to marinate chicken?

Let the chicken hang out in the marinade for at least half an hour. If you’ve got more time (like 2 hours or even overnight in the fridge), the texture just gets better and juicier.

→ Which herbs should I pick for a real Greek kick?

Reach for thyme or oregano (dried or fresh) to get those classic flavors. Add parsley and a little squeeze of lemon at the end to make things extra fresh and bright.

→ Can regular chicken breast work instead of tenders?

Totally! Just slice the chicken breast into thin strips. You’ll get close to the same flavor and feel.

→ How should I cook these chicken strips?

Fire up a grill or grab a hot skillet on medium-high heat. You’ll get the best crispy edges that way. Make sure your pan or grill is nice and hot first.

→ What can I serve with these chicken tenders for a full meal?

They go awesome with Greek salad, fluffy rice, pita bread, creamy tzatziki, or even some quinoa. It’s easy to mix and match.

→ How do I make sure the chicken stays juicy?

Don’t let them overcook—3 to 4 minutes per side is plenty. Let the chicken rest a bit before you eat so all the juices stay in.

Greek Chicken Strips

Golden chicken strips marinated with garlic, zesty lemon, olive oil, and herbs. Great for fast, Mediterranean-style meals.

Prep Time
10 minutes
Cooking Time
12 minutes
Total Time Required
22 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Easy

Cuisine Type: Greek

Servings Count: 4 Number of Servings

Dietary Preferences: Low-Carb Friendly, Gluten-Free Choice, Dairy-Free Alternative

Ingredients You'll Need

→ Optional Garnish

Ingredient 01 Lemon wedges
Ingredient 02 Chopped parsley

→ Marinade

Ingredient 03 0.25 teaspoon ground black pepper
Ingredient 04 0.5 teaspoon sea salt
Ingredient 05 0.5 teaspoon smoked paprika
Ingredient 06 0.5 teaspoon dried thyme
Ingredient 07 1 teaspoon oregano, dried
Ingredient 08 2 cloves garlic, finely chopped
Ingredient 09 2 tablespoons fresh lemon juice
Ingredient 10 2 tablespoons olive oil (extra virgin)

→ Chicken

Ingredient 11 500 g chicken tenders, raw

Step-by-Step Instructions

Step 01

Once the chicken's cooked, move it over to a plate and give it a couple minutes to chill so the juices stay put. Top it off with parsley and some lemon—dig in right away.

Step 02

Grab the chicken from the bowl and shake off the extra marinade. Put the tenders on that hot grill or skillet and let them cook until the outsides look golden, about 5–7 minutes per side. You want them cooked through, aiming for 75°C inside.

Step 03

Fire up your grill or place a non-stick skillet on the stove at medium-high. If you're using a skillet, splash in a bit of extra oil so nothing sticks.

Step 04

Drop your chicken tenders in the marinade, give them a good toss till everything's coated. Cover up and set in the fridge for half an hour—longer, like 2 hours, deepens the taste.

Step 05

Grab a large mixing bowl and whisk together olive oil, fresh lemon juice, minced garlic, dried oregano and thyme, smoked paprika, salt, and black pepper. Keep mixing till it all comes together nicely.

Extra Tips and Tricks

  1. For the juiciest bites, let your chicken soak in marinade at least thirty minutes—if you can, leave it overnight for flavor that really pops.
  2. Splurge on top-notch extra virgin olive oil to nail that full-on Mediterranean vibe.
  3. Don't overdo the cooking; stick with medium-high and flip every 3–4 minutes for chicken that's still moist.
  4. Crank up the grill or pan first so you get those crispy edges and caramelized bits.
  5. Sprinkle on fresh parsley and squeeze in a bit more lemon at the end for a real Greek punch.
  6. Toss in some crushed chili flakes to the marinade if you like a hint of heat.
  7. These tenders are super flexible—pile them on pita, serve with tzatziki, Greek salad, or even pilaf.

Must-Have Equipment

  • Cutting board
  • Meat thermometer
  • Tongs
  • Grill or non-stick skillet
  • Whisk
  • Large mixing bowl

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 220
  • Fat Amount: 11 grams
  • Carbohydrate Amount: 2 grams
  • Protein Amount: 28 grams