Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

Introduction

Lebanese Lemon Garlic Chicken is a vibrant and flavorful dish that combines tender marinated chicken with a creamy garlic yogurt sauce. This copycat recipe of Al Aseel’s famous dish is perfect for a fresh and zesty meal that’s easy to prepare and sure to impress.

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
• 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 grated garlic, 1 tbsp olive oil, and 1 tsp salt in a bowl. Add the chicken pieces, toss until well coated, and refrigerate for 12 to 24 hours.
2. Step 2: Make the sauce by combining 1 cup yogurt, 3/4 tsp grated garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini (or extra olive oil), 1 tsp salt, and enough water (at least 1 tbsp) in a microwave-safe bowl. Whisk well and let sit for at least 1 hour to mellow the garlic flavor.
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 on each side until golden, then transfer to a plate.
4. Step 4: Wipe out loose bits from the pan, add remaining oil if needed, and cook the other half of the chicken the same way. Let the chicken rest for 2 minutes after cooking.
5. Step 5: Warm the sauce in the microwave for about 40 seconds so it’s slightly warmed but not hot. Whisk again, then adjust seasoning with more lemon juice for tang or water to loosen the sauce if necessary.
6. Step 6: To serve, spread half the sauce in a shallow bowl. Use a spatula to place the cooked chicken on top, then spoon over the remaining sauce. Drizzle with olive oil, sprinkle with chopped parsley (or mint mix), and garnish with lemon wedges. Serve with Lebanese bread for dipping.

Tips & Variations

• Marinate the chicken overnight for the best flavor and tenderness.
• Use full-fat yogurt for a richer, creamier sauce.
• If you don’t have tahini, extra olive oil works well as a substitute.
• Try adding a pinch of smoked paprika or cumin to the marinade for a subtle smoky twist.
• Serve with fresh herbs like mint or cilantro for additional brightness.

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 over medium heat or in the microwave, then serve with the sauce warmed but not hot. Avoid microwaving the yogurt sauce directly at high heat 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 well as long as it is cut into similar-sized pieces for even cooking. Tenderloins just cook faster and tend to be more tender.

What can I substitute for Lebanese bread if I can’t find it?

Pita bread, flatbreads, or even warm naan make excellent alternatives for dipping into the yogurt sauce.

Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

Print Recipe

★★★★★

4.9 from 105 reviews

This Lebanese Lemon Garlic Chicken recipe is an authentic copycat of Al Aseel’s famous dish, featuring tender chicken marinated in a zesty lemon garlic yogurt blend, pan-seared to golden perfection, and served smothered in a creamy garlic-tahini sauce. Perfect for a flavorful Middle Eastern-inspired meal, this recipe infuses bold citrus and garlic notes into juicy chicken, complemented by a silky sauce and fresh herbs.

• Author: Isabella
• Prep Time: 15 minutes (plus 12-24 hours marinating time)
• Cook Time: 8-10 minutes
• Total Time: 12 hours 25 minutes to 24 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

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

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
• 1 tsp cooking salt or kosher salt (1/2 tsp table salt or 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
• Extra virgin olive oil (for garnish)
• Lebanese bread (for sauce mopping, recommended)

Instructions

1. Marinate Chicken: In a bowl, mix 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp garlic, 1 tbsp olive oil, and 1 tsp salt to create the marinade. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for 12 to 24 hours to allow flavors to penetrate the meat.
2. Prepare 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 extra olive oil), 1 tbsp+ water, and 1 tsp salt. Set aside for at least 1 hour to let the garlic flavor meld.
3. Cook Chicken – First Batch: Remove chicken from marinade, letting excess drip off. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Place half the chicken pieces in the pan and cook for 1.5 to 2 minutes per side until golden brown. Transfer cooked chicken to a plate.
4. Cook Chicken – Second Batch: Scrape out or roughly wipe away any loose burnt bits from the pan. Reheat remaining olive oil, then cook remaining chicken pieces for 1.5 to 2 minutes per side as before. Let all cooked chicken rest for 2 minutes off heat.
5. Warm Sauce: While chicken rests, microwave the sauce for about 40 seconds just to warm it without making it hot. Whisk well after warming. Taste and adjust by adding more lemon juice for tang or more water to loosen the consistency if needed.
6. Assemble and Serve: Spread half the sauce in a shallow serving bowl. Use a spatula to transfer the chicken onto the yogurt sauce. Spoon the remaining sauce over the chicken. Finish with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley. Serve immediately with lemon wedges and Lebanese bread for dipping.

Notes

• Use full-fat Greek or plain yogurt for the best creamy texture and flavor impact.
• Marinating for 12-24 hours enhances the flavor and tenderness of the chicken.
• If you don’t have tahini, you can substitute with an extra tablespoon of olive oil in the sauce.
• Adjust sauce consistency with water as some yogurts can be thicker than others.
• Cook chicken in batches to avoid overcrowding the pan, ensuring even browning.
• Serve with Lebanese bread for an authentic experience and to mop up the delicious sauce.

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