Mediterranean Chicken Tenders (Print Version)
Juicy herb-marinated chicken with creamy lemon-garlic yogurt dip
# What You’ll 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
→ 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
→ Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# 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 thoroughly. Marinate for at least 15 minutes, up to 2 hours refrigerated for enhanced flavor.
02 - Whisk together Greek yogurt, olive oil, minced garlic, dill, lemon juice, salt, and pepper in a small bowl until smooth and well combined. Cover and refrigerate until ready to serve.
03 - Heat 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 preheated pan. Cook for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Remove chicken from heat and allow to rest for 2 to 3 minutes. Garnish with fresh parsley and serve immediately alongside the chilled yogurt dip with lemon wedges on the side.
# Expert Tips:
01 -
- The yogurt dip comes together in literally two minutes but tastes like something from a restaurant
- Marinating the chicken makes it incredibly tender and flavorful without any fancy techniques
02 -
- Do not skip letting the chicken rest after cooking or all those juices will run out onto the cutting board
- The yogurt dip actually tastes better if you make it an hour ahead and let the garlic mingle
03 -
- Pat the chicken dry with paper towels before marinating so the spices actually stick to the meat
- Use a cast iron skillet if you have one for the best sear and those gorgeous golden edges