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
Scale
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.
