Ingredients
Ingredients:
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1 lb chicken tenders
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2 tbsp olive oil
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Juice of 1 lemon (approximately 2 tablespoons)
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp paprika
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½ tsp salt
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¼ tsp black pepper
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2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. Whisk everything together until you get a uniform, aromatic marinade. The olive oil and lemon juice will act as both a tenderizer and flavor enhancer, while the herbs and spices infuse the chicken with classic Mediterranean flavors.
Place the chicken tenders into the bowl with the marinade. Toss them until each piece is evenly coated. Cover the bowl with plastic wrap or place the chicken and marinade in a sealed plastic bag. Refrigerate for at least 30 minutes, or up to 2 hours for a deeper infusion of flavor. Marinating not only boosts taste but also helps keep the chicken tender and juicy during grilling.
Before cooking, preheat your grill or skillet to medium-high heat. If using a skillet, add a light drizzle of olive oil to prevent sticking and burning. Make sure the grill grates or skillet surface is clean and well-oiled for the best cooking results.
Remove the chicken tenders from the marinade and let any excess drip off. Place them on the hot grill or skillet. Cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should be golden brown on the outside and fully cooked inside. Avoid overcrowding the grill or pan; cook in batches if necessary.
Once the chicken tenders are cooked, let them rest for 3–5 minutes before serving. This helps the juices redistribute throughout the meat, ensuring each bite is moist and flavorful. Finish by sprinkling fresh chopped parsley over the top for a burst of color and freshness. Serve warm.
Optional: Accompany with tzatziki sauce, hummus, Greek salad, or warm pita bread for a full Mediterranean meal.
Notes
Cooking Note:
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For best results, ensure the chicken tenders are of uniform thickness so they cook evenly.
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Use a meat thermometer to avoid overcooking; internal temp should be 165°F.
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Don’t skip the resting time after grilling — it’s key for juicy meat.
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Chicken can be grilled, pan-seared, or baked if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: ~210 kcal
- Sugar: <1g
- Sodium: ~350mg
- Protein: ~25g