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)

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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.