Photo: Leigh Beisch
Prep Time
20 Mins
Cook Time
7 Mins
Makes 6 servings (serving size: 2 tenders and 1 tablespoon sauce)

A simple sauce made from fresh herbs transforms simple grilled chicken into a weeknight masterpiece.

How to Make It

Step 1

Preheat grill.

Step 2

For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl (don't worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar; stir to combine. Add chicken tenders; stir to coat with marinade. Set aside to marinate for 15 minutes.

Step 3

While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.

Step 4

Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices. Store leftover sauce, covered, in refrigerator up to 3 days.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

CourtneyCaton03's Review

July 08, 2011
We added a little extra lemon to the marinade and let the marinade sit over an hour and the flavor was amazing! Both my mother and mother in law raved and requested the recipe after dinner. I would recommend this recipe for any summer gathering and could even be used as an appetizer if cut into small strips with dipping sauce.

wendyk75's Review

March 23, 2009
Great recipe ... I added 2 cloves of pressed garlic to the marinade and 3 cloves of pressed garlic to sauce as well as a handful of flat leaf parsley vs. the smaller portion specified in recipe. Gave it much more flavor and toned down the tanginess.

Tonifla's Review

January 28, 2009
This is good. The sauce is tangy. Don't know that it's so great I'd make it again but good.