Greek Chicken Tenders Recipe – Easy Grilled Dinner Idea for Summer

The scent of lemon, garlic, and oregano sizzling on the grill instantly transports me to a sun-soaked patio in Greece. Honestly, nothing says summer quite like these Greek chicken tenders—juicy, bright, and packed with flavor. I still remember the first time I tried this recipe: it was a last-minute dinner during a heatwave, and I needed something quick, healthy, and satisfying. You know how it is—everyone’s hungry, but you want dinner to feel special, not thrown together. That’s when Greek chicken tenders became my go-to.

I’ve made these for family barbecues, busy weeknights, and even picky eaters (my nephew declared them “better than nuggets”—high praise!). The best part? No complicated prep, just fresh ingredients and a marinade that does all the magic. These chicken tenders are perfect for grilling season, but you can easily cook them indoors if the weather’s not cooperating. If you love Mediterranean flavors and easy summer dinners, you’ll fall for this Greek chicken tenders recipe just like I did.

As someone who tests recipes for a living, I’ve grilled these tenders every which way—direct heat, indirect, even on a stovetop grill pan when it’s raining. The marinade is loaded with olive oil, lemon juice, garlic, and classic Greek herbs. It’s a crowd-pleaser that’s healthy, fast, and so satisfying. Whether you’re meal prepping for the week or hosting a backyard party, these Greek chicken tenders fit right in. Let’s get into what makes them so crave-worthy!

Why You’ll Love This Greek Chicken Tenders Recipe

• Quick & Easy: Ready in under 30 minutes—including marinating time! Perfect for busy summer nights or impromptu gatherings.
• Simple Ingredients: No fancy shopping trips required. You probably have everything in your pantry and fridge right now.
• Perfect for Grilling Season: These chicken tenders shine on the grill, soaking up smoky flavor and those beautiful grill marks (but they’re just as tasty cooked indoors).
• Crowd-Pleaser: Both kids and adults devour these—trust me, I’ve served them at birthday parties and family reunions, and there’s never a leftover in sight.
• Unbelievably Delicious: The lemon-garlic marinade makes the chicken so tender and flavorful, you’ll be reaching for seconds. The subtle tang and herbiness are just irresistible.

What makes this Greek chicken tenders recipe stand out? I blend the marinade until smooth so every bite is perfectly seasoned. Using chicken tenders ensures even cooking and unbeatable juiciness. You won’t find any dry or bland pieces here—just bright, Mediterranean goodness. And here’s a little secret: grilling lemon halves alongside the chicken and squeezing them over just before serving gives a burst of citrus that takes it to another level.

This recipe is more than just another grilled chicken—it’s the kind of meal you crave all week. It tastes like vacation, but it’s actually good for you. You’ll feel like a kitchen hero, even on the busiest nights. Plus, it’s flexible for any occasion. Make a big batch for meal prep, serve at a picnic, or whip up for a relaxed family dinner. Comforting, flavorful, and totally fuss-free—who wouldn’t love that?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, so you can get grilling without a last-minute grocery run.

• For the Marinade:
  • 1/4 cup (60 ml) extra-virgin olive oil (adds richness and helps lock in moisture)
  • 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon; for tang and tenderizing)
  • 3 garlic cloves, minced or pressed (for that unmistakable Greek flavor)
  • 1 1/2 teaspoons dried oregano (I like Greek oregano for best flavor)
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, for a touch of smoky depth)
• For the Chicken:
  • 1 1/4 pounds (570 g) chicken tenders (about 12 pieces; use boneless, skinless chicken breast sliced into strips if needed)
• For Garnish & Serving:
  • 1 lemon, cut into wedges (for serving and squeezing over the finished chicken)
  • 2 tablespoons (30 g) fresh parsley, chopped (adds brightness and color)
  • Optional: crumbled feta cheese (for serving; totally delicious but not essential)

Ingredient Tips:

• Choose firm, plump chicken tenders for best texture. I’ve tried different brands, and local organic tenders always seem juicier.
• If you’re out of chicken tenders, slice boneless skinless breasts into even strips—works just fine.
• Fresh lemon juice is key. Bottled just doesn’t have the same zing.
• If you want a dairy-free option, skip the feta. For gluten-free, everything in this recipe is naturally safe!
• Love herbs? Add a pinch of fresh dill or mint for a twist.

I’ve even swapped in lime juice or used a bit of Greek yogurt in the marinade for extra tenderness. This recipe is forgiving—so use what you have, and don’t stress if you need to make a few tweaks!

Equipment Needed

• Grill or Grill Pan: Gas, charcoal, or stovetop grill pan all work. I’ve used my trusty cast iron pan indoors and gotten great results.
• Mixing Bowl: For preparing the marinade and tossing the chicken.
• Whisk or Fork: To blend the marinade ingredients smoothly.
• Tongs: Essential for flipping chicken tenders without tearing them.
• Measuring Cups & Spoons: For accuracy—don’t eyeball the lemon juice; it really matters!
• Baking Sheet or Tray: Handy for transporting marinated chicken to the grill.
• Instant-read Thermometer (optional): If you want to check doneness—chicken should reach 165°F (74°C).

If you don’t have a grill, a regular skillet or broiler works. Just adjust the cook time. I’ve tried a cheap grill pan from the dollar store, and it held up surprisingly well. For cleaning, soak your grill pan in hot water right after cooking—makes scrubbing off marinade so much easier. No need to splurge on fancy equipment unless you’re grilling every week!

Preparation Method

1. Make the Marinade:
   
   In a medium mixing bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, minced garlic, oregano, thyme, salt, pepper, and smoked paprika. You should smell a bright, herby aroma—if it’s not strong enough, add a pinch more oregano!
   
   Prep note: If you like a smoother marinade, blitz everything in a blender for 30 seconds.
2. Marinate the Chicken:
   
   Place chicken tenders in a large bowl or zip-top bag. Pour marinade over the chicken, turning to coat evenly. Let the chicken sit for at least 15 minutes at room temperature (or up to 2 hours in the fridge). The longer, the more flavor!
   
   Troubleshooting: If you’re short on time, even 10 minutes does wonders. Don’t skip the marinating—otherwise, the flavor won’t soak in.
3. Preheat the Grill:
   
   Heat your grill or grill pan to medium-high (about 400°F/200°C). Oil the grates lightly with a paper towel dipped in oil to prevent sticking.
   
   Tip: If the grill is too hot, the chicken will char before it’s cooked. Medium-high is the sweet spot.
4. Grill the Chicken:
   
   Using tongs, lay chicken tenders on the grill. Cook for 3-4 minutes per side. Look for nice grill marks and a golden brown color. The chicken should feel firm and juices run clear when pierced.
   
   Time estimate: Total grilling time is about 7-8 minutes for tenders. If using thick breast strips, add a minute.
   
   Warning: Don’t overcrowd the pan—work in batches if needed.
5. Finish & Serve:
   
   Transfer grilled chicken to a serving plate. Sprinkle with fresh parsley and add lemon wedges for squeezing. Optional: crumble feta cheese over the top for extra flavor.
   
   Sensory cue: Chicken should smell tangy and herby, with a slight char.
6. Extra Touch:
   
   Grill lemon halves, cut side down, for 2 minutes until caramelized—then squeeze over chicken. It’s a flavor bomb!

Efficiency tip: While the chicken is marinating, prep your sides or set the table. Multitasking makes dinner come together faster!

Cooking Tips & Techniques

• Don’t Over-Marinate: Chicken tenders are delicate. Over-marinating can make them mushy. Stick to 15 minutes to 2 hours max.
• Even Slicing: If using breasts, slice them evenly. I once had a batch with thick and thin pieces—half were dry, half undercooked. Uniform size ensures perfect results.
• Keep the Grill Hot, Not Smoking: Too much heat chars the outside before the inside cooks. Medium-high is best.
• Oil the Grates: I forgot once and spent ages scraping chicken bits off. Use a paper towel and tongs to oil before grilling.
• Let the Chicken Rest: After grilling, rest the tenders for 2-3 minutes. This helps juices redistribute—no dry bites!
• Check Doneness: Use an instant-read thermometer if you’re unsure. 165°F (74°C) is the magic number for juicy, safe chicken.
• Batch Cooking: Grill in batches if your pan is small. Crowding leads to steaming, not grilling.
• Watch the Marinade: Don’t reuse marinade that’s touched raw chicken. If you want sauce for serving, set some aside before marinating.

I’ve had my share of mistakes—like burning the outside or under-seasoning. The secret is attention to detail and not rushing the process. If you want extra char, finish with a minute on high heat. For softer, juicier chicken, keep it moving and don’t walk away!

Variations & Adaptations

• Low-Carb & Keto: Serve with grilled zucchini or cauliflower rice. The marinade is naturally low in carbs!
• Spicy Greek Chicken: Add 1/2 teaspoon chili flakes or a dash of hot sauce to the marinade for a kick. My brother always asks for this version.
• Herb Lovers: Toss in chopped fresh mint, dill, or basil for a fun twist. I tried dill once—so refreshing!
• Oven-Baked Option: If grilling isn’t an option, arrange marinated tenders on a baking sheet and roast at 425°F (220°C) for 12-15 minutes, flipping once.
• Dairy-Free: Simply skip the feta. All other ingredients are safe for dairy-free diets.
• Vegetarian: Replace chicken with thick-sliced halloumi or pressed tofu. Marinate and grill as usual—surprisingly tasty!
• Allergen-Friendly: For garlic allergies, use green onions or a pinch of asafoetida powder instead.

I once swapped in lime juice and cilantro for a “Greek-Mex” mashup. It worked! Feel free to experiment—this recipe holds up to all kinds of tweaks.

Serving & Storage Suggestions

Serving: Serve Greek chicken tenders hot off the grill, garnished with parsley and lemon wedges. They’re perfect with a simple Greek salad, warm pita bread, or roasted potatoes. For a fresh, summery vibe, pair with tzatziki or hummus on the side. Cold lemonade or crisp white wine is my go-to beverage match.

Storage: Cool leftover chicken tenders to room temperature, then refrigerate in an airtight container for up to 3 days. They’re just as tasty cold, sliced up in salads or wraps. For longer storage, freeze in a zip-top bag for up to 2 months—just thaw overnight in the fridge.

Reheating: Warm in a skillet over medium heat or microwave in short bursts. Add a splash of water or lemon juice to keep them moist. The flavors mellow and deepen after a day, making them excellent for meal prep.

Honestly, these tenders never last long in my house, but when they do, they’re even better the next day for lunch. Perfect picnic food, too!

Nutritional Information & Benefits

Each serving (about 3 tenders) has approximately:

• Calories: 220
• Protein: 28g
• Fat: 10g
• Carbs: 2g
• Sugar: 0g

Health Benefits: Chicken tenders are lean and packed with protein, which helps keep you full. Olive oil and lemon juice add healthy fats and vitamin C. The herbs provide antioxidants, and everything is naturally gluten-free and low-carb. Just watch for allergens—garlic and dairy (feta) if sensitive.

I love this recipe as part of my healthy eating routine. It’s filling, nourishing, and totally satisfying—without weighing you down.

Conclusion

If you’re searching for a sure-fire summer dinner, you can’t go wrong with these Greek chicken tenders. They’re flavorful, quick to cook, and bring a taste of the Mediterranean right to your table. Whether you’re a grill master or just getting started, this recipe is forgiving and fun to tweak. Add your favorite herbs, spice it up, or serve with whatever sides you love.

I keep coming back to this recipe because it’s so reliable and delicious. It’s the kind of meal that brings people together—everyone grabs a tender, squeezes a lemon, and digs in. If you make it, I’d love to hear your twist or favorite pairing!

Drop a comment below with your adaptations, rate the recipe, or share your photos on Pinterest. Happy grilling—and here’s to easy, tasty dinners all summer long!

Frequently Asked Questions

Can I make Greek chicken tenders without a grill?

Absolutely! You can use a grill pan, regular skillet, or bake them in the oven at 425°F (220°C) for 12-15 minutes. They’ll still be juicy and flavorful.

How long should I marinate the chicken?

15 minutes is enough for good flavor, but up to 2 hours gives even better results. Don’t marinate overnight—the tenders can get mushy.

What sides go best with Greek chicken tenders?

Greek salad, roasted potatoes, rice pilaf, or pita bread all pair perfectly. Tzatziki or hummus is a great dip, too.

Can I freeze cooked chicken tenders?

Yes! Cool them first, then freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat gently.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any store-bought spices for cross-contamination if sensitive.

Greek Chicken Tenders Recipe – Easy Grilled Dinner Idea for Summer

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• Author: Layla Thomson
• Total Time: 23 minutes
• Yield: 4 servings 1x

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Description

Juicy, bright, and packed with Mediterranean flavor, these Greek chicken tenders are marinated in lemon, garlic, and herbs, then grilled to perfection. A quick, healthy, and crowd-pleasing dinner ideal for summer nights or meal prep.

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Ingredients

Scale 1x2x3x

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 3 garlic cloves, minced or pressed
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1 1/4 pounds chicken tenders (about 12 pieces; or boneless, skinless chicken breast sliced into strips)
• 1 lemon, cut into wedges (for serving)
• 2 tablespoons fresh parsley, chopped
• Optional: crumbled feta cheese (for serving)

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Instructions

1. In a medium mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and smoked paprika until well combined. For a smoother marinade, blend in a blender for 30 seconds.
2. Place chicken tenders in a large bowl or zip-top bag. Pour marinade over the chicken, turning to coat evenly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
3. Preheat grill or grill pan to medium-high (about 400°F). Lightly oil the grates with a paper towel dipped in oil.
4. Using tongs, lay chicken tenders on the grill. Cook for 3-4 minutes per side, until golden brown and juices run clear. Total grilling time is about 7-8 minutes.
5. Transfer grilled chicken to a serving plate. Sprinkle with fresh parsley and add lemon wedges for squeezing. Optionally, crumble feta cheese over the top.
6. For extra flavor, grill lemon halves, cut side down, for 2 minutes until caramelized, then squeeze over chicken before serving.
7. Let chicken rest for 2-3 minutes before serving to allow juices to redistribute.

Notes

Do not over-marinate chicken tenders; 15 minutes to 2 hours is ideal. For dairy-free, skip the feta cheese. If grilling isn’t possible, bake at 425°F for 12-15 minutes. Let chicken rest after grilling for juicier results. For extra char, finish with a minute on high heat. The marinade can be adapted with fresh dill, mint, or chili flakes for a twist.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: About 3 chicken tenders per serving
• Calories: 220
• Sodium: 400
• Fat: 10
• Saturated Fat: 2
• Carbohydrates: 2
• Protein: 28

Keywords: Greek chicken tenders, grilled chicken, Mediterranean, summer dinner, healthy, easy, gluten-free, meal prep, barbecue, lemon garlic chicken