Mediterranean Chicken Tenders (Print Version)
Juicy herb-marinated chicken with zesty lemon yogurt dip
# What You'll Need:
→ Chicken and Marinade
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
→ Yogurt Dip
11 -
12 -
13 -
14 -
15 -
16 -
→ Garnish
17 -
18 -
# How to Make It:
01 - In a large bowl, whisk together olive oil, oregano, thyme, paprika, cumin, garlic powder, salt, pepper, lemon zest, and lemon juice. Add chicken tenders and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - While chicken marinates, combine Greek yogurt, olive oil, minced garlic, chopped dill, lemon juice, salt, and pepper in a small bowl. Mix thoroughly until smooth and well incorporated. Refrigerate until ready to serve.
03 - Heat a large skillet or grill pan over medium-high heat for 2-3 minutes. Lightly coat with additional olive oil if necessary to prevent sticking.
04 - Place marinated chicken tenders in the hot pan, working in batches if needed to avoid overcrowding. Sear for 3-4 minutes per side until golden brown and cooked through. Verify doneness with an instant-read thermometer reaching 165°F internal temperature.
05 - Transfer cooked chicken to a clean plate and let rest for 2-3 minutes to allow juices to redistribute. Garnish with fresh chopped parsley and serve immediately with chilled yogurt dip and lemon wedges on the side.
# Expert Advice:
01 -
- The marinade comes together in seconds but tastes like something that simmered all day
- That creamy yogurt dip transforms simple chicken into something youd pay double for at a restaurant
02 -
- Crowding the pan steaks the chicken instead of searing it, work in two batches if needed
- Room temperature chicken cooks more evenly than cold straight from the fridge
03 -
- Pat the chicken dry before adding the marinade, it helps the spices stick better
- Let the cooked chicken rest for at least 5 minutes before slicing into it