Name: Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Prep time: 15 min
Cook time: 6 min
Total time: PT-493492H32M8S
Cuisine: Lebanese
Ingredients: 500g (1lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large vein removed; 4 tbsp Greek or plain full-fat yogurt; 3 tbsp lemon juice; 1 tbsp garlic, finely grated or crushed (~4 big cloves); 1 tbsp olive oil; 1 tsp cooking salt/kosher salt (or 1/2 tsp table salt, 1 1/4 tsp flakes); 1 cup Greek or plain full-fat yogurt; 3/4 tsp garlic, finely grated or crushed (~1 clove); 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp tahini (hulled) or extra 1 tbsp olive oil; 1 tbsp+ water (to adjust consistency); 1 tsp cooking salt/kosher salt (or 1/2 tsp table salt, 1 1/4 tsp flakes); 2 tbsp olive oil (for cooking); 1 tsp parsley, roughly chopped (or equal parts mint and parsley); Lemon wedges (for garnish); Extra virgin olive oil (for drizzling); Lebanese bread (recommended, for serving)

Ingredients

500g (1lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large vein removed

4 tbsp Greek or plain yogurt

3 tbsp lemon juice

1 tbsp garlic, finely grated or crushed (~4 big cloves)

1 tbsp olive oil

1 tsp cooking salt or kosher salt (1/2 tsp table salt or 1 1/4 tsp flakes)

1 cup Greek or plain full-fat yogurt

3/4 tsp garlic, finely grated or crushed (~1 clove)

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp tahini (hulled) or extra 1 tbsp olive oil

1 tbsp or more water

1 tsp cooking salt or kosher salt (1/2 tsp table salt or 1 1/4 tsp flakes)

2 tbsp olive oil for cooking

1 tsp parsley, roughly chopped (or equal parts mint and parsley)

Lemon wedges and extra virgin olive oil for garnish

Lebanese bread for sauce mopping (recommended)

Instructions

Step 1: Prepare the marinade by mixing 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp grated garlic, 1 tbsp olive oil, and 1 tsp salt in a bowl. Add the chicken pieces, toss to coat evenly, then cover and refrigerate for 12 to 24 hours.

Step 2: For the sauce, combine 1 cup yogurt, 3/4 tsp garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini (or an extra tablespoon of olive oil), 1 tsp salt, and 1 tbsp water in a microwave-safe bowl. Whisk thoroughly and let the mixture sit for at least 1 hour to let the flavors meld.

Step 3: When ready to cook, drain excess marinade from the chicken. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Add half the chicken and cook for 1½ to 2 minutes on each side until golden. Transfer the cooked chicken to a plate.

Step 4: Remove loose bits from the pan and wipe roughly clean. Reheat remaining olive oil and cook the remaining chicken pieces. Let the cooked chicken rest for 2 minutes.

Step 5: Warm the sauce by microwaving it for about 40 seconds until lukewarm (not hot). Whisk well, taste, and adjust by adding more lemon juice for brightness or water to loosen the consistency if needed.

Step 6: To serve, spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken on top. Drizzle remaining sauce over the chicken, finish with a swirl of extra virgin olive oil and sprinkle with chopped parsley. Garnish with lemon wedges and serve with Lebanese bread for dipping.

Tips & Variations

Marinating the chicken longer (up to 24 hours) intensifies the flavor and tenderizes the meat.

Use full-fat Greek yogurt for the creamiest, richest sauce and marinade.

Substitute tahini with extra olive oil if you prefer a milder flavor or do not have tahini available.

Try adding fresh mint alongside parsley for a fresh herbal note.

Cook chicken in batches to avoid overcrowding and ensure even browning.

FAQs

Can I use chicken breast instead of tenderloin?

Yes, chicken breast works well. Just cut it into uniform pieces to ensure even cooking and marinate as directed for tender, flavorful results.

Is it necessary to marinate the chicken overnight?

While overnight marinating enhances flavor and tenderness, a minimum of 12 hours is sufficient. If short on time, aim for at least a few hours for best results.