Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

Introduction

This Lebanese Lemon Garlic Chicken is a bright, tangy dish with tender, juicy chicken marinated in yogurt and lemon. The creamy garlic-yogurt sauce complements the chicken perfectly, making it a delicious meal that’s simple to prepare and packed with flavor.

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 full-fat Greek or plain 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
• 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 amounts mint and parsley)
• Lemon wedges and extra virgin olive oil for garnish
• Lebanese bread, for mopping up the sauce (recommended)

Instructions

1. Step 1: In a bowl, combine 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces and toss to coat. Cover and refrigerate to marinate for 12 to 24 hours.
2. Step 2: For the sauce, 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 at least 1 tbsp water in a microwave-safe bowl. Set aside for at least 1 hour to let the flavors meld.
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 1/2 to 2 minutes per side until golden. Remove and set aside.
4. Step 4: Wipe out loose bits from the pan, reheat the oil, and cook the remaining chicken. Let the chicken rest for 2 minutes after cooking.
5. Step 5: Warm the sauce in the microwave for about 40 seconds (just warm, not hot). Whisk well, then adjust seasoning with more lemon juice for tang or water to loosen if needed.
6. Step 6: Spread half the sauce in a shallow serving bowl. Using a spatula, place 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 creamiest texture and best flavor in both marinade and sauce.
• If you don’t have tahini, substitute with an extra tablespoon of olive oil for richness.
• Marinating the chicken overnight really enhances the flavor and tenderness.
• Serve with fresh herbs like mint or parsley for a refreshing note.
• For a milder garlic flavor, reduce the garlic amounts slightly in the marinade and sauce.

Storage

Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan or microwave and stir the sauce before serving. This dish is best enjoyed fresh but can be served cold or at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of tenderloins?

Yes, chicken breast works well if cut into similar-sized pieces. Just be careful not to overcook to keep it moist and tender.

Is it necessary to marinate the chicken overnight?

Marinating for 12 to 24 hours is ideal to develop maximum flavor and tenderness, but if short on time, 2 to 4 hours will still yield good results.