Instructions

• In a large mixing bowl, add 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Whisk until well combined.
• Add 1 pound (450 g) chicken tenders to the bowl and toss or stir until each piece is evenly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 8 hours.
• When ready to cook, preheat your grill or grill pan to medium-high heat. Remove the chicken from the fridge while the grill heats. Discard any remaining marinade that contacted the raw chicken.
• Lightly oil the grill grates or the surface of the grill pan (you may use a small amount of the olive oil from the marinade or a little extra oil). Place the chicken tenders on the preheated grill in a single layer.
• Grill the tenders 3–5 minutes on the first side without moving them, then flip and grill 3–5 minutes on the second side, until cooked through (about 6–10 minutes total, depending on the size of the tenders). Chicken is done when juices run clear and the internal temperature reaches 165°F (74°C).
• Remove the chicken from the grill and let the tenders rest for 3–5 minutes before serving.