Ingredients
Units
Scale
- 1 lb. boneless, skinless chicken tenders
- 1/2 cup olive oil + more for cooking
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- zest + juice from 1 lemon
- Kosher salt
- fresh cracked pepper
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped dill
For serving:
- creamy yogurt sauce
- lemon wedges
- crumbled feta cheese
Instructions
- Add olive oil, balsamic vinegar, oregano, garlic powder, lemon zest and juice, and a couple pinches of salt and pepper to a measuring cup. Whisk together until well combined.
- Add chicken tenders to a shallow bowl or baking dish. I used the middle size dish from this set of 3 baking dishes. Pour marinade over them, toss to coat, and nestle the chicken into the marinade.
- Cover with saran wrap and place in the fridge to marinate for 30 minutes.
- Heat a grill pan or grill over medium high heat. Brush with olive oil.
- Thread marinated chicken onto the wooden skewers.
- Sauté chicken for 2-4 minutes per side or until a dark golden brown crust has formed and the chicken is cooked through and the internal temperature reaches 165 degrees.
- Cook in 2-3 batches depending on the size of your pan.
- Serve with yogurt sauce, lemon wedges, and crumbled feta cheese. Enjoy!
Notes
- Don’t marinate the chicken for longer than 30 minutes. The lemon juice in the marinade will actually begin to cook the chicken if you marinate it for too long which will lead to an undesirable texture. 30 minutes is the sweet spot for the marinade to penetrate the chicken, but not break it down too much.
- Don’t stress if you don’t have 6-inch wooden skewers! You can use shorter ones, longer ones, or no skewers at all. The chicken will still taste great even without the skewer – I just love the skewers for the presentation and ease of eating.
- Use your oven to hold the warm chicken while you cook the second or third batch. Heat your oven to 300 degrees and line a baking sheet with tin foil or parchment paper. Once you’ve finished cooking your first batch of chicken, transfer it to the baking sheet and pop it in the oven while you finish cooking the rest of the chicken. The low oven temp will keep the chicken warm without drying it out.
- Prep Time: 5 minutes
- Marinate Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 182
- Sugar: 0.7 g
- Sodium: 653.9 mg
- Fat: 8.1 g
- Saturated Fat: 1 g
- Carbohydrates: 2.8 g
- Fiber: 0.8 g
- Protein: 22.5 g
- Cholesterol: 54.9 mg
