Here’s a fresh, flavorful recipe for tangy, herb-infused chicken tenders inspired by Greek cooking.
Why You’ll Love This Recipe
The marinade combines creamy plain Greek yogurt, bright lemon juice and tangy red wine vinegar, garlic and olive oil—so you get moisture and flavor in every tender.
These chicken tenders cook fairly quickly, making them ideal for a weeknight dinner or casual lunch.
The Greek-style twist gives you a fresh, zesty option compared with typical fried tenders—perfect for serving with salads, rice, pita, or veggies.
With a good marinade, the chicken stays juicy and tender while developing a delicious crust on the outside.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a medium bowl, whisk together the Greek yogurt, lemon juice, red wine vinegar, olive oil, minced garlic, dried oregano, dried thyme, paprika, salt and black pepper until well blended.
Add the chicken tenders to the marinade and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes, and up to 2 hours for deeper flavor.
Preheat your oven to 425 °F (218 °C) or heat a large skillet over medium-high heat with a light drizzle of olive oil.
If using the oven: Place the marinated tenders on a baking sheet lined with parchment or lightly greased, leaving space between each piece. Bake for about 12-15 minutes, flipping halfway, until the chicken registers 165 °F (74 °C) internally and is lightly golden on the edges.
If using a skillet: Place the tenders in the hot skillet (don’t overcrowd) and cook for about 4-6 minutes per side, until golden-brown and cooked through.
Once cooked, let the chicken rest for 2-3 minutes so the juices redistribute. Garnish with chopped fresh parsley before serving.
Serve immediately with your choice of sides (see suggestions below).
Servings and timing
Makes about 4 servings (assuming ~4-5 chicken tenders per person).
Preparation (marinating) time: ~30 minutes minimum (up to 2 hours).
Active cooking time: ~12-15 minutes in oven (or ~8-10 minutes skillet).
Total time: ~ ~45 minutes including minimal marinate.
Variations
Air fryer: After marinating, cook the tenders in an air fryer at 400 °F (205 °C) for ~8-10 minutes, flipping halfway, until cooked through and crisp.
Spicy version: Add ¼ teaspoon cayenne pepper or a drizzle of harissa to the marinade for heat.
Breaded version: For extra crisp, after marinating, dredge each tender in seasoned breadcrumbs (mixed with a little grated Parmesan and dried herbs) and bake or fry until golden.
Greek wrap style: Use the cooked tenders in pita wraps with shredded lettuce, sliced tomatoes, cucumbers, and a dollop of tzatziki.
Low-carb option: Serve with cauliflower rice or roasted vegetables instead of bread or high-carb sides.
Storage/Reheating
Storage: Place leftover cooked chicken tenders in an airtight container and refrigerate for up to 3 days.
Freezing: You can freeze cooked tenders for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in a preheated oven at 350 °F (175 °C) for ~8-10 minutes, or in an air fryer for ~4-5 minutes. If using a microwave, cover the chicken with a damp paper towel to preserve moisture and heat in ~1-2 minutes bursts until warmed through.
FAQs
What if I don’t have Greek yogurt?
You can substitute with plain yogurt, though Greek yogurt is thicker and gives a creamier coating. If using regular yogurt, consider draining the yogurt slightly to reduce excess liquid.
Can I use chicken breasts instead of tenders?
Yes — you can use boneless chicken breast cut into strips or pieces. Just adjust the cooking time: larger pieces will need a slightly longer bake or pan time to reach 165 °F (74 °C).
How long can I marinate the chicken?
Marinating for at least 30 minutes gives good flavor. You can marinate up to 2 hours for best results. Avoid going much longer than ~4-6 hours if the marinade is very acidic, as the meat texture may deteriorate.
Can I make this gluten-free?
Yes — the marinade is naturally gluten-free. Just ensure any additional coating (breadcrumbs) or sides are gluten-free if you choose to bread the tenders.
What sides go well with these tenders?
Great pairings include a fresh Greek salad (cucumber, tomato, red onion, feta), roasted or grilled vegetables, lemon-herb rice, quinoa, pita bread, or tzatziki sauce for dipping.
How can I make the tenders extra crispy?
You can pat the tenders dry after marinating, then lightly dust with breadcrumbs or panko before cooking. Using a high-heat oven or a skillet with a little oil will help achieve crisp edges.
Is this recipe suitable for meal prep?
Absolutely. Cooked tenders store well and can be sliced for salads, wraps or as a protein add-on. Just store in fridge and reheat when needed.
Can I grill these instead of baking or pan-frying?
Yes — preheat your grill to medium-high, oil the grates, then grill the marinated tenders ~3-4 minutes per side (depending on thickness) until internal temperature reaches 165 °F (74 °C).
What if the chicken is thicker than tenders?
If you have thicker pieces, either pound them to an even thickness or increase the cooking time and monitor internal temperature to ensure doneness without over-cooking.
Can I add more flavor or herbs?
Certainly. Fresh herbs like basil, dill or mint work nicely. You could also add a little lemon zest, sumac, or even a touch of ground cumin or smoked paprika for a deeper flavor twist.
Conclusion
This recipe for Crispy Greek Chicken Tenders brings together vibrant Mediterranean flavors, easy preparation, and versatile serving options. Whether you’re cooking for a weeknight dinner or prepping ahead for lunches, these tenders hit the mark for both taste and convenience. With a creamy yogurt-lemon marinade, crisped exterior, and juicy interior, you’ll find them both satisfying and crowd-pleasing. Give them a try, adapt them to your taste, and enjoy every flavorful bite!
These Crispy Greek Chicken Tenders are marinated in a flavorful blend of Greek yogurt, lemon juice, garlic, and herbs, then baked or pan-seared to juicy, golden perfection. Packed with Mediterranean flavor, they’re perfect for weeknight meals, wraps, or salads.
In a medium bowl, whisk together Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, thyme, paprika, salt, and black pepper until well combined.
Add chicken tenders and coat evenly. Cover and marinate in the fridge for at least 30 minutes, up to 2 hours.
Preheat oven to 425°F (218°C) or heat a skillet over medium-high heat with a drizzle of olive oil.
For oven method: Place tenders on a lined or greased baking sheet. Bake 12–15 minutes, flipping halfway, until golden and cooked through (165°F/74°C).
For skillet method: Cook tenders 4–6 minutes per side until golden-brown and fully cooked.
Let chicken rest for 2–3 minutes. Garnish with fresh parsley and serve hot with desired sides.
Notes
Use plain Greek yogurt for a thick, creamy marinade—regular yogurt can be used but may be thinner.
Marinate for up to 2 hours for deeper flavor, but avoid over-marinating due to the acid content.
Cook in an air fryer at 400°F (205°C) for 8–10 minutes for a crispy, oil-free option.
Great for wraps, salads, or served with rice, veggies, or pita.
Reheat in oven or air fryer for best texture; avoid over-microwaving to prevent drying.
