If you’re craving a dish that bursts with bright, fresh flavors and tender, juicy chicken, you are in for a treat with this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe. This beloved comfort food brings together zesty lemon, pungent garlic, and creamy yogurt in a way that transforms simple ingredients into something truly extraordinary. Whether you’re a seasoned cook or a kitchen newbie, this recipe invites you to create a meal that is as vibrant and heartwarming as Lebanese hospitality itself.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe stays true to authentic flavors while keeping things refreshingly straightforward. Each component plays a crucial role, from the tangy lemon juice brightening every bite to the full-fat yogurt tenderizing the chicken for that melt-in-your-mouth texture.
- 500g/1lb chicken tenderloin or breast: Cut into 4cm squares, removing any large veins for the best texture.
- 4 tbsp Greek or plain yogurt: Acts as a marinade base, keeping the chicken juicy and adding subtle tang.
- 3 tbsp lemon juice: Brings vibrant acidity that perfectly balances the garlic and yogurt.
- 1 tbsp garlic (finely grated or crushed): Around 4 large cloves, delivering that unmistakable garlicky punch.
- 1 tbsp olive oil: Helps meld flavors and aids in marinating the chicken evenly.
- 1 tsp kosher salt or 1/2 tsp table salt: Enhances all the natural flavors without overpowering.
- 1 cup full-fat Greek or plain yogurt: Essential for the luscious garlic yogurt sauce.
- 3/4 tsp garlic (finely grated or crushed): About 1 clove to gently infuse the sauce.
- 2 tbsp extra virgin olive oil: Gives richness and silky texture to the sauce.
- 1 tbsp lemon juice: Lifts the yogurt sauce with bright citrus notes.
- 1 tbsp tahini or extra olive oil: Adds nutty depth; tahini is preferred but olive oil works well.
- 1 tbsp+ water: Adjusts sauce consistency to perfectly creamy and pourable.
- 1 tsp kosher salt or 1/2 tsp table salt: Seasoning for the sauce to tie all flavors together.
- 2 tbsp olive oil (for cooking): Ensures a beautiful golden sear on the chicken.
- 1 tsp parsley, roughly chopped: Freshens and colors the final dish; mint can be combined for an herbal twist.
- Lemon wedges and extra virgin olive oil: For garnish, enhancing presentation and taste at the table.
- Lebanese bread: Perfect for scooping up every delicious drop of sauce.
How to Make Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Step 1: Marinate the Chicken
Start by combining the chicken pieces with 4 tablespoons of Greek yogurt, 3 tablespoons of fresh lemon juice, 1 tablespoon of finely grated garlic, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt. This quick marinade is where the magic begins — the yogurt tenderizes the chicken while the lemon and garlic inject fresh, bold flavor. Let it sit for at least 15 minutes, or if you can, up to an hour in the fridge to really let those tastes meld beautifully.
Step 2: Prepare the Garlic Yogurt Sauce
While the chicken marinates, whisk together 1 cup of full-fat Greek yogurt, 3/4 teaspoon of grated garlic, 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, and 1 tablespoon of tahini or an extra tablespoon of olive oil. Add a splash of water to loosen the sauce, seasoning it with 1 teaspoon of kosher salt to balance the flavors. This creamy, garlicky sauce is the perfect cool contrast to the warm, zesty chicken, and it’s what makes this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe so unforgettable.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the marinated chicken pieces, making sure not to overcrowd the pan — you want a nice golden sear on each piece. Cook for about 3-4 minutes per side until the chicken is cooked through and slightly caramelized. The combination of marinade and cooking method results in juicy chicken with a tantalizing crust that’s full of Lebanese flair.
Step 4: Combine and Garnish
Once cooked, transfer the chicken to a serving dish and spoon over the garlic yogurt sauce generously. Sprinkle with freshly chopped parsley (or a mix of mint and parsley) and garnish with lemon wedges and a drizzle of extra virgin olive oil. This final touch not only looks stunning but enhances every bite with layers of fresh flavor.
How to Serve Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Garnishes
This chicken dish truly shines when garnished with a handful of freshly chopped parsley, which adds a burst of verdant color and a mild herbaceous note. Don’t forget the lemon wedges to squeeze over the top—this extra zing takes the flavors to an even brighter place. A final drizzle of high-quality extra virgin olive oil adds richness and glossy appeal.
Side Dishes
Lebanese bread or pita is an absolute must to scoop up the luxurious garlic yogurt sauce. You could also serve this chicken alongside fluffy rice pilaf, a crisp cucumber and tomato salad, or roasted vegetables to keep the meal balanced and bursting with Mediterranean freshness.
Creative Ways to Present
For a fun twist, arrange the chicken on a large sharing platter layered with torn Lebanese bread and dollops of the garlic yogurt sauce, sprinkling herbs liberally across the top. Alternatively, serve the chicken skewered and grilled for a casual, party-style presentation that brings authentic Lebanese street food vibes right to your table.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled completely and stored in an airtight container in the refrigerator. They will keep well for up to 3 days, making for an easy and flavorful lunch or dinner on the go.
Freezing
This Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe freezes beautifully. Pop the cooked chicken and sauce separately into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat until heated through. Rewarm the sauce separately and combine just before serving to keep the textures and flavors fresh and vibrant.
FAQs
Can I use chicken breast instead of tenderloins?
Absolutely! Chicken breast works well, just cut it into similarly sized squares and be mindful not to overcook since breast meat can dry out faster than tenderloins.
Is full-fat yogurt necessary?
Yes, full-fat Greek or plain yogurt is essential for the creamy, rich texture and authentic flavor this recipe is known for. Low-fat or non-fat yogurt won’t provide the same luscious mouthfeel.
What can I substitute for tahini?
If you don’t have tahini, simply use an additional tablespoon of extra virgin olive oil. It won’t have the nutty depth but will keep the sauce silky and indulgent.
Can this recipe be made dairy-free?
This recipe relies heavily on yogurt for both marinade and sauce, so making it dairy-free would require a substantial substitution, such as coconut yogurt, which changes the flavor profile quite a bit. It’s best enjoyed as originally intended but open to experimentation!
How long should I marinate the chicken?
At least 15 minutes is enough to tenderize and infuse flavor, but for best results, marinate for 1 hour in the refrigerator. Avoid marinating too long as the acid in the lemon can make the chicken mushy.
Final Thoughts
There’s something truly special about this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe that makes every meal feel like a celebration. The balance of bright lemon, fragrant garlic, and creamy yogurt sauce creates a dish that’s simple yet deeply satisfying. I can’t wait for you to try it and make it a favorite in your kitchen, too!
Print
Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Halal
Description
This Lebanese Lemon Garlic Chicken recipe is a flavorful copycat of Al Aseel’s famous dish. Featuring tender chicken marinated in lemon, garlic, and yogurt, then pan-cooked and served with a creamy garlic yogurt sauce, it delivers a perfect balance of tangy, garlicky, and savory flavors. Ideal for a quick and delicious Middle Eastern-inspired meal, it pairs wonderfully with Lebanese bread for sauce mopping.
Ingredients
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 (about 4 big cloves)
- 1 tbsp olive oil
- 1 tsp kosher salt (or 1/2 tsp table salt, 1 1/4 tsp flakes)
Garlic Yogurt Sauce
- 1 cup Greek or plain full-fat yogurt
- 3/4 tsp garlic, finely grated or crushed (about 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 kosher salt (or 1/2 tsp table salt, 1 1/4 tsp flakes)
Cooking
- 2 tbsp olive oil (for cooking)
- 1 tsp parsley, roughly chopped (or equal parts mint and parsley)
To Serve
- Lemon wedges
- Extra virgin olive oil (for garnish)
- Lebanese bread (for sauce mopping, recommended)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 4 tbsp of Greek yogurt, 3 tbsp lemon juice, 1 tbsp finely grated garlic, 1 tbsp olive oil, and 1 tsp kosher salt. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for at least 15 minutes to absorb the flavors and tenderize the meat.
- Prepare the Garlic Yogurt Sauce: In a separate bowl, whisk together 1 cup of full-fat Greek yogurt, 3/4 tsp crushed garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini or olive oil, 1 tsp kosher salt, and enough water to reach desired sauce consistency. Set aside to let flavors meld.
- Cook the Chicken: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the marinated chicken pieces and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly browned on all sides.
- Garnish and Serve: Remove the chicken from heat, and sprinkle with roughly chopped parsley or a mixture of mint and parsley. Arrange cooked chicken on a serving plate, spoon over the garlic yogurt sauce, and garnish with lemon wedges and a drizzle of extra virgin olive oil. Serve immediately with Lebanese bread to mop up the delicious sauce.
Notes
- Use full-fat Greek yogurt for authentic creaminess and flavor.
- Adjust garlic quantity to taste, but garlic is key to this recipe’s distinctive flavor.
- If tahini is unavailable, substitute with extra olive oil in the sauce.
- Marinating longer can enhance the tenderness and flavor of the chicken.
- Serve with Lebanese or pita bread for a complete experience.
