Ingredients
Scale
- 1.5 lbs boneless, skinless chicken tenders
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried dill (optional, for extra flavor)
Instructions
- Step 1: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, kosher salt, black pepper, and dill until the marinade is well combined.
- Step 2: Place the chicken tenders into the bowl with the marinade, ensuring all pieces are fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours.
- Step 3: Preheat a large skillet or grill pan over medium-high heat. Remove the chicken tenders from the marinade (discarding the remaining marinade) and lightly coat the pan with a small amount of oil if necessary.
- Step 4: Place the marinated chicken tenders in the hot skillet without overcrowding the pan. Cook for 4 to 6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
- Step 5: Remove the cooked Greek Chicken Tenders from the pan and let them rest on a cutting board for 3 minutes before serving.
Notes
- Leftovers stay fresh for up to 3 days when stored in an airtight container; ensure they are fully cooled before sealing to prevent condensation.
- Avoid drying out the lean meat by reheating gently in a 300°F oven or air fryer until just warm, rather than microwaving, which can make them rubbery.
- Complement the bright lemon and oregano by serving these tenders over rice pilaf, topped with crumbled feta cheese and a dollop of fresh tzatziki.
- For maximum juiciness, stick to the 30-minute to 4-hour marinade window; prolonged exposure to the lemon acid will "cook" the chicken, resulting in a slightly tough texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American