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Grilled Yogurt Chicken Tenders

Ingredients

  • 32 ounces plain yogurt
  • 2 tablespoons ground mustard
  • 1/4 cup dijon mustard
  • 5 garlic cloves, crushed
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground ginger
  • 3 teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil
  • zest of one lemon
  • 3 pounds chicken tenders

Instructions

  • In a large bowl, combine all ingredients except for the chicken and parsley. Stir well.
  • Add the chicken tenders to the yogurt marinade. Make sure the tenders are completely covered with the mixture. Cover and place in the fridge overnight or at least 8 hours.
  • 30 minutes before grilling remove the chicken from the fridge.
  • Heat the grill to 350-400 degrees.
  • Remove the chicken from the bowl, tapping off any excess yogurt. Place in a flexible grilling basket and grill for 18-23 minutes, turning once, until the chicken reaches 160-165 degrees. (Placing the chicken directly on the grill also works. The grilling basket makes the grilling process a bit easier.)
  • Remove the chicken from the grill. Serve warm topped with chopped fresh parsley.

Notes

The chicken tenders can be roasted in the oven at the same grilling temperature, however the cook time will vary. If roasting in the oven, be sure that the tenders are thoroughly wiped and dried of the yogurt. Furthermore, if cooking in the oven I would suggest the following: place a cooling rack on top of a rimmed sheet pan and then place the patted dry chicken tenders on top of the sheet pan. Place into the oven and cook until the tenders reach 160-165 degrees.