Can I use chicken thighs instead of breast meat?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in even juicier tenders. Just be sure to trim any excess fat and you may need to increase the cooking time by a minute or two, as thigh meat is slightly thicker.

How can I tell when the chicken is done without a thermometer?

While a thermometer is the most reliable method, you can also check for doneness by cutting into the thickest piece—the meat should be completely white with no pink areas. The juices should run clear, and the chicken should feel firm but not hard when pressed with a finger.

Can I grill these chicken tenders instead of cooking them in a pan?

Definitely! These tenders are fantastic on the grill. Preheat your grill to medium-high heat, and grill for approximately 3-4 minutes per side until they reach 165°F internally. The slight char from the grill adds another dimension of flavor.

Is this recipe keto-friendly and gluten-free?

Yes to both! This recipe contains no added sugars or grains, making it perfect for keto, paleo, and gluten-free diets. Just double-check your balsamic vinegar label, as some brands may contain trace amounts of sugar or other additives.

Greek Chicken Tenders Recipe

Name: Greek Chicken Tenders Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Greek
Ingredients: 12 oz boneless chicken breasts or tenders; 1 Tablespoon olive oil; 1 Tablespoon balsamic vinegar; ½ teaspoon crushed dried oregano; ½ teaspoon thyme; ½ teaspoon minced garlic; ⅛ teaspoon salt (optional); Dash black pepper (optional); For Cooking; 1 teaspoon olive oil

Description

Tender and flavorful Greek chicken tenders marinated with olive oil, balsamic vinegar, oregano, thyme, and garlic. Perfect for a quick and healthy main course that’s ready in just 40 minutes. Serve with salads, over rice, or in wraps for a Mediterranean-inspired meal.

Ingredients

Units Scale

Main Ingredients

12 oz boneless chicken breasts or tenders

For the Marinade

1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon crushed dried oregano
1/2 teaspoon thyme
1/2 teaspoon minced garlic
1/8 teaspoon salt (optional)
Dash black pepper (optional)
For Cooking
1 teaspoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Slice the Chicken: Begin by slicing the chicken breasts or tenders into thin, even pieces. This ensures even marination and cooking.
Marinate the Chicken: In a large reclosable plastic bag, combine the chicken with 1 tablespoon olive oil, balsamic vinegar, oregano, thyme, minced garlic, salt (if using), and black pepper (if using). Seal the bag, mix well, and place it in the refrigerator to marinate for at least 30 minutes or up to 1 day for best flavor.
Cook the Chicken: Heat 1 teaspoon olive oil in a skillet or pan over medium heat. Remove chicken from the marinade (discard the marinade) and add the pieces to the skillet. Cook the chicken, turning to brown all sides, until fully cooked and the internal temperature reaches 165°F (approximately 7-10 minutes).
Store Leftovers: Allow leftovers to cool, then store any remaining chicken in an airtight container in the refrigerator or freezer for future use.

Notes

Marinate the chicken for up to 24 hours for maximum flavor.
Slice chicken evenly for even cooking.
This recipe pairs well with Greek salads, rice, or pita bread.
Ensure the chicken reaches an internal temperature of 165°F for food safety.
You can use chicken thighs instead of breasts if preferred.

Nutrition

Serving Size: 1/4 of recipe (approx. 3 oz cooked chicken)
Calories: 170
Sugar: 1g
Sodium: 120mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 23g
Cholesterol: 60mg