Mediterranean Chicken Tenders (Printer-friendly)
Marinated chicken with Mediterranean spices and zesty yogurt dip
# What You’ll Need:
→ Chicken
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
# How-To Guide:
01 - In a large bowl, combine olive oil, oregano, thyme, paprika, cumin, garlic powder, salt, pepper, lemon zest, and lemon juice. Add chicken tenders and toss to coat thoroughly. Marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor development.
02 - While chicken marinates, prepare the dipping sauce. In a small bowl, whisk together Greek yogurt, olive oil, minced garlic, chopped dill, lemon juice, salt, and pepper until smooth and well combined. Refrigerate until ready to serve.
03 - Preheat a large skillet or grill pan over medium-high heat. Lightly coat with additional olive oil if necessary to prevent sticking.
04 - Place marinated chicken tenders in the hot pan. Cook for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Avoid overcrowding the pan to ensure proper searing.
05 - Remove chicken from heat and allow to rest for 2 to 3 minutes. Garnish with fresh parsley and serve immediately with the chilled yogurt dip and lemon wedges on the side.
# Expert Advice:
01 -
- The marinade comes together in seconds but makes everything taste like you put real thought into dinner
- That lemon garlic yogurt dip is dangerously good and I have caught myself eating it with a spoon straight from the bowl
02 -
- Dry your chicken tenders with paper towels before marinating so the seasoning actually sticks
- Do not crowd the pan or the chicken will steam instead of getting that gorgeous sear
03 -
- Let the chicken come to room temperature for about 20 minutes before cooking for even results
- Use a meat thermometer to avoid overcooking since tenders can dry out fast