Description
This Lebanese Lemon Garlic Chicken recipe is a flavorful and tender dish inspired by the Al Aseel restaurant style. Marinated overnight in a zesty blend of lemon, garlic, yogurt, and olive oil, the chicken is pan-seared to golden perfection and served smothered in a creamy garlic lemon yogurt sauce with tahini. Perfectly garnished with fresh parsley and lemon wedges, it’s ideal for serving with Lebanese bread to mop up the delicious sauce.
Ingredients
Scale
For the Chicken Marinade
- 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)
For the Sauce
- 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)
For Cooking and Garnish
- 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)
Instructions
- Prepare the marinade: In a bowl, combine the 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces and toss well to coat evenly. Refrigerate and marinate for 12 to 24 hours to infuse maximum flavor.
- Make the sauce: In a microwave-safe bowl, whisk together 1 cup yogurt, 3/4 tsp garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini (or extra olive oil), 1 tsp salt, and enough water to reach desired consistency. Let the sauce rest at room temperature for at least 1 hour to allow the flavors to meld.
- Cook the chicken, first batch: Drain excess marinade from the chicken. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Add half the chicken pieces and cook for 1.5 to 2 minutes on each side, until golden and cooked through. Remove cooked chicken onto a plate.
- Cook the chicken, second batch: Wipe out or scrape loose bits from the pan. Reheat the remaining olive oil and cook the rest of the chicken pieces in the same manner. Once done, let the chicken rest for 2 minutes off the heat.
- Warm the sauce: While the chicken is resting, microwave the sauce for about 40 seconds until just warm (not hot). Whisk well, then taste and adjust with extra lemon juice for tanginess or water for a looser consistency.
- Serve: Spread half of the sauce into a shallow serving bowl. Using a spatula, transfer the cooked chicken on top of the sauce. Spoon over the remaining sauce, drizzle with a swish of extra virgin olive oil, and sprinkle with chopped parsley. Garnish with lemon wedges and serve with Lebanese bread to scoop up the sauce.
Notes
- Use full-fat Greek or plain yogurt for the best creamy texture and authentic flavor.
- Marinating the chicken overnight (12-24 hours) allows the meat to absorb all the lemon and garlic flavors and become tender.
- If tahini is unavailable, substitute an additional tablespoon of good quality olive oil in the sauce.
- Adjust the thickness of the sauce with water depending on the yogurt’s consistency; some yogurts are thicker than others.
- Cooking over high heat ensures the chicken gets nicely browned on the outside while staying tender inside.
- Lebanese bread is highly recommended as it pairs perfectly for scooping up the sauce.
- Prep Time: 15 minutes (plus 12-24 hours marinating)
- Cook Time: 6 minutes (in batches)
- Category: Main Dish
- Method: Frying
- Cuisine: Lebanese
Keywords: Lebanese chicken recipe, lemon garlic chicken, Al Aseel copycat, yogurt marinated chicken, Middle Eastern chicken dish, garlic lemon sauce chicken
