Print

Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

This Lebanese Lemon Garlic Chicken recipe, inspired by Al Aseel, features tender chicken marinated in a flavorful blend of yogurt, lemon, and garlic, then pan-seared to perfection and served with a creamy garlic-yogurt sauce. Ideal for a delicious and fresh Mediterranean-inspired meal, it’s perfect for serving with Lebanese bread for mopping up the luscious sauce.

Ingredients

Scale

Chicken and Marinade

  • 500g (1lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large vein removed
  • 4 tbsp Greek or plain yogurt (full fat)
  • 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 flakes)

Sauce

  • 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+ 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 and extra virgin olive oil (for garnish)
  • Lebanese bread (for sauce mopping, recommended)

Instructions

  1. Marinate the Chicken: In a bowl, mix the marinade ingredients—4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for 12 to 24 hours to allow the flavors to infuse deeply into the chicken.
  2. Prepare the Sauce: In a microwave-safe bowl, whisk together 1 cup of full-fat 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 a tablespoon or more of water to loosen. Set aside at room temperature for at least 1 hour to let the garlic flavors meld perfectly.
  3. Cook the Chicken (Batch One): Remove the chicken from the marinade and drain off any excess. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Add half of the chicken pieces and cook for 1.5 to 2 minutes on each side until golden and cooked through. Remove cooked chicken to a plate.
  4. Cook the Chicken (Batch Two): Scrape out or roughly wipe away any loose bits from the pan. Reheat the pan with the remaining oil, then cook the remaining chicken pieces using the same method. After cooking, let the chicken rest for 2 minutes to retain juices.
  5. Warm the Sauce: While the chicken rests, microwave the sauce for about 40 seconds to warm it (not hot). Whisk again vigorously. Taste and adjust by adding more lemon juice for tanginess or water to loosen consistency if needed.
  6. Serve: Spread half the sauce in a shallow serving bowl. Use a spatula to transfer the cooked chicken onto the sauce, then spoon over the remaining sauce. Drizzle with extra virgin olive oil, sprinkle with chopped parsley, and garnish with lemon wedges. Serve with Lebanese bread for dipping and mopping up the sauce.

Notes

  • Use full-fat Greek or plain yogurt for both marinade and sauce to achieve creamy texture and authentic flavor.
  • Marinating the chicken for 12 to 24 hours maximizes tenderness and flavor infusion.
  • Tahini adds a subtle nutty richness to the sauce, but extra olive oil can be used as a substitute if unavailable.
  • Adjust the sauce consistency with water depending on the thickness of the yogurt brand used.
  • Serving with Lebanese bread is highly recommended to enjoy the sauce fully.

Keywords: Lebanese chicken recipe, lemon garlic chicken, grilled chicken marinade, yogurt chicken, Middle Eastern chicken, shawarma style chicken

Find it online: https://kitchenbyclara.com/lebanese-lemon-garlic-chicken-al-aseel-copycat-recipe/