Last Updated on August 26, 2022
These gyro-inspired marinated chicken tenders cook up quickly in a hot pan. Fresh mint and dill make a great tzatziki dipping sauce.
Ingredients
- 3 lbs ButcherBox Chicken Tenders
Marinade
- ½ c olive oil extra virgin
- 1 tsp mint minced
- 1 Tbsp oregano minced
- 2 cloves garlic minced
- 1 lemon zest
- 2 lemons juice
- ¼ tsp ground black pepper
- ½ tsp kosher salt
Tzatziki
- 2 c Plain Greek yogurt
- 1 tsp lemon juice
- ½ English cucumber seeded and small dice
- 1 Tbsp mint finely chopped
- 1 Tbsp dill finely chopped
- 2 cloves garlic minced
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
- Place chicken tenders and marinade ingredients in a resealable, leak-proof bag. Marinate for 2 hours - overnight in refrigerator.
- Remove chicken from marinade, and pat dry chicken tenders with paper towels. Discard all excess marinade.
- Preheat grill pan. Once pan is hot, add chicken tenders. Reduce heat to medium and sear chicken on both sides for 5 minutes per side, or until meat thermometer inserted into the thickest part reads 165°F.
Tzatziki
- For the tzatziki, mix all ingredients together. This can be made two days in advance to really let the flavors melt into each other.
- Serve chicken tenders on a salad or pita with the minty, dill tzatziki!
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
