Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

Introduction

Lebanese Lemon Garlic Chicken is a vibrant and flavorful dish, perfect for those who love tangy and garlicky flavors. This copycat recipe of Al Aseel’s famous chicken features a tender marinade and a creamy yogurt sauce that’s perfect for dipping Lebanese bread.

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 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
• 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 for sauce mopping (recommended)

Instructions

1. Step 1: Prepare the marinade by mixing 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp garlic, 1 tbsp olive oil, and 1 tsp salt in a bowl. Add the chicken pieces and toss to coat well. Cover and refrigerate to marinate for 12 to 24 hours.
2. Step 2: For the sauce, combine 1 cup yogurt, 3/4 tsp garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, tahini or extra olive oil, 1 tsp salt, and at least 1 tbsp water in a microwave-safe bowl. Whisk thoroughly and let sit for 1 hour or more to allow flavors to meld.
3. Step 3: When ready to cook, drain excess marinade off 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 brown. Transfer to a plate.
4. Step 4: Clean out any loose bits from the pan, reheat the oil, and cook the remaining chicken the same way. Let the chicken rest for 2 minutes after cooking.
5. Step 5: Warm the sauce gently in the microwave for about 40 seconds—not hot. Whisk again and taste; add more lemon for tang or more water to loosen if needed, depending on the yogurt’s thickness.
6. Step 6: To serve, spread half the sauce in a shallow dish. Use a spatula to transfer the chicken onto the sauce, then spoon the remaining sauce over the top. Finish with a drizzle of olive oil and a sprinkle of chopped parsley. Serve with lemon wedges and Lebanese bread for dipping.

Tips & Variations

• Use full-fat Greek yogurt for the creamiest sauce and best texture.
• Adjust garlic and lemon juice in the sauce to suit your taste—more lemon adds tang, more garlic amps the flavor.
• For a nutty twist, use hulled tahini in the sauce or replace it with extra olive oil if preferred.
• Marinating the chicken overnight helps tenderize the meat and infuse deep flavor.
• Serve with warm Lebanese or pita bread to soak up the delicious sauce.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. Stir the sauce before serving cold or bring it to room temperature for the best flavor and texture.

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. Just cut it into similarly sized pieces and marinate as directed to keep it tender and flavorful.

Is it important to use full-fat yogurt?

Full-fat yogurt gives the sauce a richer, creamier texture and helps balance the acidity from the lemon. Low-fat yogurt can be used but may result in a thinner sauce.

Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe

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★★★★★

4.5 from 103 reviews

This Lebanese Lemon Garlic Chicken recipe is a deliciously tangy and garlicky dish inspired by the Al Aseel copycat version. Tender chicken tenderloins are marinated in a vibrant lemon, garlic, and yogurt blend, then pan-seared to golden perfection. Served with a creamy garlic yogurt tahini sauce and garnished with fresh parsley and lemon wedges, it pairs beautifully with Lebanese bread for a perfect sauce mop-up experience.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 12 hours 25 minutes (including marinating time)
• Yield: Serves 4
• Category: Stovetop
• Method: Stovetop
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

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 cooking salt/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 (to loosen sauce)
• 1 tsp cooking salt/kosher salt (1/2 tsp table salt or 1 1/4 tsp flakes)

For Cooking

• 2 tbsp olive oil (for cooking chicken)

Garnish and Serving

• 1 tsp parsley, roughly chopped (or equal amounts mint and parsley)
• Lemon wedges
• Extra virgin olive oil (for drizzling)
• Lebanese bread (for sauce mopping, recommended)

Instructions

1. Marinate the Chicken: In a bowl, mix together 4 tbsp Greek 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, cover, and refrigerate for 12 to 24 hours to allow flavors to penetrate.
2. Prepare the Sauce: In a microwave-safe bowl, whisk together 1 cup Greek yogurt, 3/4 tsp grated garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini (or extra olive oil), 1 tbsp or more water, and 1 tsp salt. Set aside for at least 1 hour to let the garlic flavor meld.
3. Cook the Chicken – First Batch: Remove chicken from the marinade, draining off excess. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Add half the chicken pieces, cooking for 1½ to 2 minutes on each side until they develop a golden crust. Transfer cooked chicken to a plate.
4. Cook the Chicken – Second Batch: Scrape or wipe out any loose bits from the pan. Reheat remaining oil and cook the other half of the chicken using the same method. Let the cooked chicken rest for 2 minutes off the heat.
5. Warm and Adjust Sauce: While chicken rests, microwave the sauce for about 40 seconds to warm (avoid overheating). Whisk well, then taste and adjust by adding more lemon juice for tanginess or water to loosen consistency as needed.
6. Serve: Spread half the sauce in a shallow serving dish. Arrange the chicken on top, then spoon over the remaining sauce. Finish with a drizzle of extra virgin olive oil and sprinkle the chopped parsley or herbs. Serve immediately with lemon wedges and Lebanese bread to mop up the sauce.

Notes

• Use full-fat Greek or plain yogurt for authentic creaminess and flavor.
• Marinate the chicken for at least 12 hours and up to 24 hours for best flavor and tenderness.
• If tahini is unavailable, substitute with an additional tablespoon of olive oil in the sauce.
• Adjust sauce thickness with water depending on the yogurt’s consistency.
• Use a sharp pan and high heat for perfect golden sear on the chicken pieces.
• Serve with Lebanese bread or pita for authentic experience and sauce mopping.

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