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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
