If you’re craving a dish that bursts with bright citrus, creamy garlic goodness, and tender, juicy chicken, look no further than this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe. This recipe captures the magic of a beloved Middle Eastern favorite with its vibrant flavors and luscious textures, all crafted from simple, accessible ingredients that elevate your dinner into an unforgettable experience. Whether you’re a seasoned cook or just dipping your toes into Lebanese cuisine, this dish promises a mouthwatering journey that feels like a warm hug from a close friend.
Ingredients You’ll Need
Each ingredient in this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe plays a vital role, from tenderizing the chicken to building layers of flavor and gorgeous color. You don’t need a pantry full of exotic items—just simple staples that combine into something extraordinary.
- 500g/1lb chicken tenderloin: The perfect cut for juicy, tender bites, trimmed of veins and cut into 1.5-inch squares for even cooking.
- 4 tbsp Greek or plain yogurt: Adds moisture and tang to tenderize the chicken beautifully during the marinade.
- 3 tbsp lemon juice: Infuses the dish with bright, zesty citrus notes that awaken the palate.
- 1 tbsp garlic (finely grated or crushed): Delivers robust, aromatic flavor that’s signature to this dish.
- 1 tbsp olive oil: Helps to marry the marinade flavors and ensures a lovely caramelization when cooking.
- 1 tsp cooking salt/kosher salt: Balances and enhances all the flavors naturally.
- 1 cup full-fat Greek or plain yogurt: Essential for the creamy, dreamy sauce that completes the dish.
- 3/4 tsp garlic (finely grated or crushed): Adds another layer of garlic flavor to the sauce.
- 2 tbsp extra virgin olive oil: Enriches the sauce with a silky texture and fruity notes.
- 1 tbsp lemon juice: Brings a fresh brightness to the sauce to complement the chicken.
- 1 tbsp tahini (hulled) or extra olive oil: Adds a nutty, earthy undertone that rounds out the sauce beautifully.
- 1 tbsp+ water: Used to adjust the sauce’s consistency so it’s just right for drizzling.
- 1 tsp cooking salt/kosher salt: Ensures perfect seasoning of the sauce.
- 2 tbsp olive oil for cooking: For a golden sear and to keep the chicken moist.
- 1 tsp parsley (roughly chopped): Offers a fresh, herbal brightness as a finishing touch.
- Lemon wedges and extra virgin olive oil: For garnish and that extra pop of flavor and shine.
- Lebanese bread: Essential for scooping up the luscious sauce and chicken—highly recommended!
How to Make Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Step 1: Prepare the Marinade and Chicken
Start by mixing the marinade ingredients—Greek yogurt, lemon juice, garlic, olive oil, and salt—in a bowl until well combined. Adding the chicken tenderloin pieces here allows them to soak up all those bold flavors. Toss the chicken gently to coat each piece fully, then cover and refrigerate for anywhere between 12 and 24 hours. This slow marination is the secret behind the juicy, tender chicken that melts in your mouth and brims with bright, garlicky zest.
Step 2: Make the Garlic Lemon Sauce
While the chicken marinates, whip up the signature sauce that will elevate this dish to the next level. Combine the yogurt, garlic, extra virgin olive oil, lemon juice, tahini (or additional olive oil if you prefer), water, and salt in a microwave-safe bowl. Whisk until smooth and creamy. Let this sauce rest for at least an hour so the garlic’s pungency mellows and melds into the smooth tangy yogurt base—this step makes all the difference in balancing the flavors and enhancing the overall richness.
Step 3: Cook the Chicken
When ready, drain off any excess marinade from the chicken pieces—it’s important to avoid excess moisture for a perfect sear. Heat a tablespoon of olive oil in a large non-stick pan over high heat until shimmering. Place half the chicken pieces in the pan, ensuring they’re spaced to avoid steaming, and cook for 1.5 to 2 minutes on each side until you see a beautiful golden crust form. Remove those tender, caramelized bites onto a plate, clear out any charred bits from the pan, then repeat the process with the remaining chicken. Let the cooked chicken rest briefly; this helps the juices redistribute for maximum tenderness.
Step 4: Warm Up and Adjust the Sauce
While the chicken is taking a rest, pop the yogurt sauce into the microwave for about 40 seconds to warm it gently—warm but not hot is the goal so the sauce stays creamy. Give it a good whisk, then taste. If you want a fresher lemon zing, add a touch more lemon juice; if it’s too thick for your liking, stir in a bit more water to loosen it. This little bit of customization lets you tailor the sauce perfectly to your taste and texture preference.
Step 5: Assemble and Serve
Spread half of the luscious sauce in a wide, shallow serving bowl. Use a spatula to carefully transfer the golden chicken pieces on top. Drizzle the remaining sauce over everything, then finish with a swish of extra virgin olive oil and a sprinkle of fresh parsley. Serve alongside warm lemon wedges and Lebanese bread to mop up every last delicious bite. This vibrant plating not only looks gorgeous but invites everyone to dig in and savor the layers of flavor.
How to Serve Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Garnishes
A sprinkle of roughly chopped parsley brightens and freshens up the rich sauce and tender chicken beautifully. Add a drizzle of extra virgin olive oil and a few lemon wedges around the plate—squeezing fresh lemon juice over each serving enhances the zesty lemon punch and adds vibrant acidity that balances the creamy garlic sauce perfectly.
Side Dishes
This dish truly shines when paired with warm Lebanese bread for dipping and scooping up all that flavorful sauce. For a more substantial meal, serve alongside fluffy basmati rice or a simple cucumber and tomato salad dressed with lemon and olive oil. The fresh salad offers a crisp, cooling contrast, while rice provides a neutral base to soak up every drop of sauce.
Creative Ways to Present
For a festive touch, serve the Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe on a large platter garnished with extra parsley and thinly sliced red onions soaked briefly in vinegar. You can create an inviting mezze spread by adding bowls of hummus, tabbouleh, and pickled turnips. This turns an everyday meal into a vibrant, shared feast full of color and textures everyone will admire.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken and sauce should be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate prevents the chicken from becoming soggy and maintains the fresh tang of the lemon and garlic flavors.
Freezing
You can freeze the cooked chicken pieces in a sealed container for up to 2 months, but it’s best to freeze them without the sauce. After thawing, reheat the chicken gently and prepare the sauce fresh or thaw it separately to preserve texture and flavor.
Reheating
Reheat the chicken in a skillet over medium-low heat with a splash of olive oil to bring back that golden sear without drying it out. Warm the sauce separately in short intervals, stirring frequently. Combine just before serving to keep the creamy texture intact and vibrant lemon garlic flavor bright.
FAQs
Can I use chicken breast instead of tenderloin?
Absolutely! Chicken breast works well too; just be careful to cut it into even pieces and avoid overcooking to keep it tender and juicy in this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe.
Is it necessary to marinate the chicken overnight?
While you can marinate for as little as 12 hours, longer marination (up to 24 hours) really maximizes flavor penetration and tenderness, making a noticeable difference in this recipe.
Can I make the sauce without tahini?
Yes, if you don’t have tahini, simply add an extra tablespoon of olive oil to maintain that luxurious texture and subtle earthiness in the sauce.
How spicy is this recipe?
This Lebanese Lemon Garlic Chicken is not spicy at all. It’s all about fresh, bright, garlicky flavors and creamy texture, making it perfect for all palates, including kids and those sensitive to heat.
What bread types work best for serving?
Traditional Lebanese or pita bread is ideal for scooping up the sauce and chicken. If you can’t find Lebanese bread, any soft flatbread or warm naan will beautifully complement the dish.
Final Thoughts
Now that you’ve got the secrets to this vibrant and comforting Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe, I encourage you to give it a try and share it with your loved ones. Its harmony of tangy lemon, bold garlic, rich yogurt, and tender chicken makes every bite a celebration. This recipe is an inviting way to bring a touch of Lebanese warmth and flavor to your table anytime you want a delicious, fuss-free meal that’ll have everyone asking for seconds.
Print
Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (excluding marination time)
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
Description
This Lebanese Lemon Garlic Chicken recipe is a flavorful, vibrant dish featuring marinated chicken tenderloins cooked to golden perfection and served with a creamy garlic-yogurt sauce. Inspired by the popular Al Aseel style, it balances tangy lemon, aromatic garlic, and rich tahini to create a delightful Middle Eastern meal perfect for serving with Lebanese bread for dipping and mopping up the delicious sauce.
Ingredients
Chicken Marinade
- 500g (1lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large veins removed
- 4 tbsp Greek or plain yogurt (full fat essential)
- 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)
Garlic Yogurt 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 additional 1 tbsp olive oil
- 1 tbsp+ water (to adjust sauce consistency)
- 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 amounts mint and parsley)
- Lemon wedges (for garnish)
- Extra virgin olive oil (for drizzling)
- Lebanese bread (recommended, for mopping the sauce)
Instructions
- Prepare the Marinade: In a bowl, mix together 4 tbsp yogurt, 3 tbsp lemon juice, 1 tbsp grated garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces and toss to coat evenly. Refrigerate and marinate for 12 to 24 hours to allow flavors to penetrate the meat deeply.
- Make the Garlic Yogurt Sauce: In a microwave-safe bowl, combine 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 tsp salt, and about 1 tbsp water. Whisk until smooth. Let the sauce rest for at least 1 hour at room temperature to mellow and infuse the garlic flavors.
- Cook the Chicken – First Batch: Remove excess marinade by draining the chicken pieces. Heat 1 tbsp olive oil in a large non-stick pan over high heat. Place half the chicken pieces in the pan, cooking for 1 1/2 to 2 minutes per side until the chicken is golden and cooked through. Remove cooked chicken onto a plate.
- Cook the Chicken – Second Batch: Clean the pan roughly to remove loose charred bits. Reheat the pan with the remaining 1 tbsp olive oil and cook the remaining chicken pieces in the same way. After cooking, let the chicken rest for 2 minutes to allow the juices to redistribute.
- Warm the Sauce: While the chicken is resting, microwave the garlic yogurt sauce for about 40 seconds until slightly warm but not hot. Whisk well. Taste and adjust lemon juice for more tang or add extra water to loosen the sauce if needed.
- Serve: Spread half of the warm garlic yogurt sauce in a shallow serving dish. Using a spatula, transfer the cooked chicken onto the sauce. Spoon the remaining sauce over the chicken. Drizzle with extra virgin olive oil, sprinkle with chopped parsley, and garnish with lemon wedges. Serve immediately with Lebanese bread for dipping and mopping up the sauce.
Notes
- Marinating the chicken for at least 12 hours greatly enhances the flavor and tenderness.
- Use full fat Greek or plain yogurt to get the authentic creamy texture and taste.
- If tahini is unavailable, substitute with an extra tablespoon of olive oil for richness.
- Adjust the sauce thickness and tanginess with water and lemon juice to your preference before serving.
- Cooking in two batches prevents overcrowding, ensuring the chicken sears properly and remains juicy.
