Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
