Chicken Tenders Recipe

Prepare the marinade

In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until combined.

Marinate the tenders

Place 1 lb organic chicken tenders into the bowl or a resealable bag and toss to coat evenly with the marinade. Cover and refrigerate for 20–30 minutes (or up to 2 hours for more flavor). Remove from fridge 10 minutes before grilling to come closer to room temperature.

Preheat and oil the grill

Preheat an outdoor gas grill or grill pan over medium-high heat (about 375–400°F / 190–205°C). Brush the grates or pan with 1 teaspoon neutral oil to prevent sticking.

Grill the tenders

Place the marinated tenders on the hot grill in a single layer, leaving space between each piece. Grill for 3–4 minutes per side, flipping once, until the exterior is lightly charred and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time should be about 6–8 minutes depending on thickness.

Finish and rest

If using, melt 1 tablespoon unsalted butter and brush it over the hot tenders as they come off the grill for added flavor. Transfer tenders to a plate, cover loosely with foil, and let rest 3–4 minutes to redistribute juices. Sprinkle with 1 tablespoon chopped fresh parsley if desired.

While the chicken rests, make the dipping sauce by stirring together 1/4 cup plain Greek yogurt or mayonnaise, 1 teaspoon honey, 1/2 teaspoon mild mustard (if using), 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper until smooth. Taste and adjust sweetness or salt as needed. Serve on the side with the warm tenders.