Greek Chicken Strips (Printer-Friendly Layout)
Golden chicken strips marinated with garlic, zesty lemon, olive oil, and herbs. Great for fast, Mediterranean-style meals.
# Ingredients You'll Need:
→ Optional Garnish
01 -
Lemon wedges
02 -
Chopped parsley
→ Marinade
03 -
0.25 teaspoon ground black pepper
04 -
0.5 teaspoon sea salt
05 -
0.5 teaspoon smoked paprika
06 -
0.5 teaspoon dried thyme
07 -
1 teaspoon oregano, dried
08 -
2 cloves garlic, finely chopped
09 -
2 tablespoons fresh lemon juice
10 -
2 tablespoons olive oil (extra virgin)
→ Chicken
11 -
500 g chicken tenders, raw
# Step-by-Step Instructions:
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.
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.
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.
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.
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:
01 -
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.
02 -
Splurge on top-notch extra virgin olive oil to nail that full-on Mediterranean vibe.
03 -
Don't overdo the cooking; stick with medium-high and flip every 3–4 minutes for chicken that's still moist.
04 -
Crank up the grill or pan first so you get those crispy edges and caramelized bits.
05 -
Sprinkle on fresh parsley and squeeze in a bit more lemon at the end for a real Greek punch.
06 -
Toss in some crushed chili flakes to the marinade if you like a hint of heat.
07 -
These tenders are super flexible—pile them on pita, serve with tzatziki, Greek salad, or even pilaf.