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This Lebanese Lemon Garlic Chicken is a flavorful copycat of a signature dish associated with Al Aseel, combining tender chicken with the bright, bold flavors of lemon and garlic.
The chicken is cut into bite-sized pieces and marinated in a creamy yogurt mixture enriched with fresh lemon juice, garlic, olive oil, and salt.
The yogurt helps create a beautifully seasoned exterior while keeping the chicken tender and juicy as it cooks quickly over high heat.
What makes this dish especially appealing is the lemon-garlic yogurt sauce served alongside and over the golden chicken.
Full-fat Greek or plain yogurt provides a rich, creamy base, while finely grated garlic and lemon juice bring plenty of savory brightness.
A little tahini adds subtle richness and body without overpowering the other flavors, while extra-virgin olive oil gives the finished sauce a smooth, luxurious texture.
The chicken develops lightly golden edges from the hot pan while remaining tender inside.
Spoonfuls of the warm yogurt sauce create a cool, creamy contrast to the freshly cooked chicken, making every bite rich, tangy, garlicky, and satisfying.
Finished with parsley, a swish of olive oil, and lemon wedges, this dish is simple enough for a weeknight yet distinctive enough for a special meal.
Serve it with Lebanese bread for mopping up every bit of the flavorful sauce.
Creamy Lemon Garlic Yogurt Chicken
Ingredients
Equipment
Method
- Prepare the Chicken: If using chicken tenderloin, cut larger pieces into 3–4 pieces without making them too small, and remove the thick white vein from the thicker end. If using breast, remove the small pointy end, slice the remaining breast lengthwise into 1.5 cm / 0.6-inch-thick pieces, then cut into 4 cm / 1½-inch squares.
- Make the Marinade: Combine the Greek or plain yogurt, lemon juice, finely grated garlic, olive oil, and salt in a bowl, mixing until evenly blended.
- Marinate the Chicken: Add the prepared chicken to the marinade and toss thoroughly so every piece is coated. Cover and refrigerate for 12–24 hours. The chicken can be marinated for up to 48 hours, although more than 24 hours does not add much; the absolute minimum is 3 hours.
- Prepare the Sauce: Add the full-fat yogurt, grated garlic, extra-virgin olive oil, lemon juice, tahini, water, and salt to a microwave-safe bowl. Whisk until smooth and well combined.
- Rest the Sauce: Set the sauce aside for at least 1 hour so the garlic flavor can meld into the yogurt. If preparing it at the same time as the marinade, refrigerate it overnight instead.
- Drain the Chicken: Remove the chicken from the marinade and allow excess marinade to drain away before cooking.
- Cook the First Batch: Heat 1 tbsp of the cooking olive oil in a large nonstick pan over high heat. Add half of the chicken in a single batch and cook for 1½–2 minutes on each side, until the pieces develop a golden exterior. Transfer the cooked chicken to a plate.
- Cook the Remaining Chicken: Scrape away or roughly wipe out any loose black bits from the pan.Add the remaining cooking oil, allow it to reheat, and cook the remaining chicken in the same manner, 1½–2 minutes per side, until golden.
- Rest the Chicken: Let the cooked chicken rest for 2 minutes while you warm the sauce.
- Warm the Sauce: Microwave the yogurt sauce for about 40 seconds, warming it gently without making it hot. Whisk thoroughly afterward. Taste and add more lemon juice for extra tang or more water if the sauce needs loosening.
- Assemble the Dish: Spread half of the warm yogurt sauce across a shallow serving bowl. Use a spatula to transfer the chicken onto the sauce.
- Finish and Serve: Spoon the remaining sauce over the chicken, drizzle with a swish of extra-virgin olive oil, and sprinkle with chopped parsley. Garnish with lemon wedges and serve with Lebanese bread for mopping up the sauce.
Notes
- Full-fat Greek or plain yogurt is essential for the lemon garlic yogurt sauce because it provides the intended creamy texture.
- Measure the garlic carefully. The recipe specifically balances the garlic level between the marinade and sauce.
- Do not worry if the salt quantity seems generous; the original recipe notes that the finished dish should not taste overly salty.
- Chicken tenderloin or breast can be used. Boneless chicken thighs are also suitable; they may be cut or cooked whole.
- Avoid cutting the chicken into very small pieces, as numerous tiny pieces can be difficult to turn individually in the pan.
- The chicken can be marinated for up to 48 hours, but marinating beyond 24 hours does not provide additional benefit according to the source.
- If needed, the minimum marinating time is 3 hours, although the chicken will not be quite as tender.
- The sauce can be prepared a day ahead and refrigerated, then gently warmed before serving.
- Leftover chicken keeps for up to 3 days in the refrigerator.
- The chicken and marinade can also be frozen together; the chicken will marinate as it thaws overnight.
Chef’s Secret
The key to getting the intended flavor and texture is to give the garlic yogurt sauce enough resting time before warming it.
After whisking the yogurt, garlic, lemon juice, olive oil, tahini, water, and salt together, let it stand for at least 1 hour so the garlic can meld into the sauce.
When the chicken is cooked and resting, warm the sauce for about 40 seconds in the microwave, keeping it warm rather than hot, then whisk it again.
This gentle warming preserves the creamy character of the full-fat yogurt while making the sauce especially inviting over the freshly cooked chicken.
If the sauce seems too thick, loosen it with a little more water; for a sharper lemon flavor, add a little extra lemon juice.
Serving Suggestions
Serve the golden chicken generously covered with the warm lemon garlic yogurt sauce, then finish it with a swish of extra-virgin olive oil, roughly chopped parsley, and lemon wedges.
Lebanese bread is particularly useful for scooping up the creamy sauce. For a more complete Lebanese-style meal, serve the chicken alongside Fattoush salad, as recommended in the original recipe.
You can also keep extra lemon wedges and bread on the table so everyone can add brightness or mop up the remaining sauce.
Conclusion
This Lebanese Lemon Garlic Chicken brings together tender, golden chicken, bright lemon, bold garlic, and a creamy yogurt sauce in one satisfying dish.
The yogurt marinade helps create flavorful chicken, while the warm sauce adds richness and tang to every bite.
Finished with parsley, olive oil, and lemon, it makes a simple yet distinctive meal that is especially enjoyable with Lebanese bread and Fattoush.
