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