Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

Introduction

Lebanese Lemon Garlic Chicken is a vibrant, tangy dish known for its juicy marinated chicken and creamy garlic yogurt sauce. This copycat recipe recreates the classic flavors of Al Aseel, perfect for a flavorful weeknight dinner or gathering with friends.

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 yogurt (full fat essential)
• 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 (recommended for sauce mopping)

Instructions

1. Step 1: Prepare the marinade by mixing 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp garlic, 1 tbsp olive oil, and 1 tsp salt in a bowl. Add the chicken pieces, toss well to coat, then refrigerate for 12 to 24 hours.
2. Step 2: Make the sauce by whisking 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 1 tbsp water in a microwave-safe bowl. Let it rest for at least 1 hour to meld flavors.
3. 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. Cook half the chicken for 1.5 to 2 minutes per side until golden, then transfer to a plate.
4. Step 4: Remove loose bits from the pan, reheat 1 tbsp oil, and cook the remaining chicken in the same way. Let the chicken rest for 2 minutes once cooked.
5. Step 5: Warm the yogurt sauce in the microwave for about 40 seconds until lukewarm. Whisk again and adjust seasonings—add more lemon juice for extra tang or water to loosen the consistency if needed.
6. Step 6: To serve, spread half the sauce on a shallow serving bowl. Arrange the chicken on top, spoon over the remaining sauce, drizzle with olive oil, and sprinkle with parsley. Garnish with lemon wedges and serve with Lebanese bread for dipping.

Tips & Variations

• Use full-fat yogurt for the best creamy texture and rich flavor in both marinade and sauce.
• Marinate the chicken overnight whenever possible for deeper flavor.
• Tahini adds nuttiness to the sauce, but you can substitute with extra olive oil if unavailable.
• Try adding a mix of parsley and mint for a fresh herbal note.
• If you don’t have Lebanese bread, warm pita or flatbreads work well for scooping the sauce.

Storage

Store any leftover cooked chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave, then add sauce before serving or serve sauce cold as a dip. Avoid reheating the yogurt sauce to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of tenderloin?

Yes, chicken breast works fine as long as you cut it into similarly sized pieces and marinate properly to keep it tender.

How long should I marinate the chicken?

For best flavor, marinate the chicken between 12 to 24 hours. If short on time, at least 1 hour will still yield tasty results, though less intense.

Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

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★★★★★

4.8 from 90 reviews

• Author: Elara
• Total Time: 12-24 hours (including marinating time)
• Yield: 4 servings 1x

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Description

This Lebanese Lemon Garlic Chicken recipe is a vibrant and flavorful dish featuring tender chicken marinated in a zesty blend of lemon juice, garlic, and yogurt. Cooked quickly on the stovetop to achieve a beautiful golden sear, the chicken is then smothered in a creamy garlic yogurt sauce, accented with tahini and fresh herbs. Perfectly paired with Lebanese bread to soak up the delicious sauce, this copycat of Al Aseel’s popular dish is a refreshing yet comforting meal ideal for gatherings or weeknight dinners.

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Ingredients

Scale 1x2x3x

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

For the Garlic Yogurt 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 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 garnish)
• Lebanese bread (for serving and sauce mopping)

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Instructions

1. Prepare the Marinade: In a bowl, combine 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp grated garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces, toss thoroughly to coat, then cover and refrigerate for 12 to 24 hours to develop flavor.
2. Make the Garlic Yogurt 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 additional olive oil), 1 tsp salt, and about 1 tbsp of water to loosen. Let the sauce rest for at least 1 hour to allow flavors to meld.
3. Cook the Chicken – First Batch: Remove chicken from marinade and let excess drip off. 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 per side until golden brown. Transfer to a plate.
4. Cook the Chicken – Second Batch: Wipe out loose bits from the pan, reheat with remaining 1 tbsp oil, and cook the rest of the chicken in the same manner. Once cooked, allow the chicken to rest for 2 minutes.
5. Warm the Sauce: While the chicken rests, microwave the garlic yogurt sauce for about 40 seconds to warm it slightly (not hot), then whisk well. Adjust with extra lemon juice for tang, or water to loosen thickness if needed.
6. Serve: Spread half the sauce in a shallow serving dish. Use a spatula to place the cooked chicken on top. Spoon over the remaining sauce, drizzle with extra virgin olive oil, and sprinkle chopped parsley. Garnish with lemon wedges and serve with Lebanese bread for dipping.

Notes

• Note 1: Cutting chicken into uniform 4cm squares ensures even cooking. Removing the large vein improves texture.
• Note 2: Marinating for 12-24 hours allows deep flavor penetration and tenderizes the chicken.
• Note 3: Using hulled tahini provides a smooth, rich flavor. If unavailable, an extra tablespoon of olive oil can substitute.
• Note 4: Letting the sauce sit enhances the garlic infusion and mellows acidity.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Lebanese

Keywords: Lebanese chicken, lemon garlic chicken, yogurt marinated chicken, Middle Eastern chicken recipe, Al Aseel copycat, garlic yogurt sauce, stovetop chicken