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Donna R. Luis

Creamy Lemon Garlic Yogurt Chicken

A bright and creamy Lebanese-inspired chicken dish featuring yogurt-marinated chicken, fresh lemon, plenty of garlic, and a rich tahini-infused yogurt sauce. The golden chicken and warm, silky sauce create an irresistible combination of tangy, savory, and garlicky flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating 1 day
Total Time 1 day 25 minutes
Servings: 4
Course: Main Course
Cuisine: Lebanese
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 500 g / 1 lb chicken tenderloin or chicken breast cut into 4 cm / 1½-inch squares
  • Large vein removed from the tenderloin or breast as needed
Lemon Garlic Marinade
  • 4 tbsp Greek or plain yogurt
  • 3 tbsp lemon juice
  • 1 tbsp garlic finely grated or crushed with a garlic press, about 4 large cloves
  • 1 tbsp olive oil
  • 1 tsp cooking salt or kosher salt
  • ½ tsp table salt or 1¼ tsp salt flakes
Lemon Garlic Yogurt Sauce
  • 1 cup Greek or plain yogurt full-fat
  • ¾ tsp garlic finely grated or crushed with a garlic press, about 1 clove
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp hulled tahini or an additional 1 tbsp olive oil
  • 1 tbsp+ water as needed
  • 1 tsp cooking salt or kosher salt
  • ½ tsp table salt or 1¼ tsp salt flakes
Cooking & Serving
  • 2 tbsp olive oil for cooking
  • 1 tsp parsley roughly chopped, or an equal combination of mint and parsley
  • Lemon wedges for garnish
  • Extra-virgin olive oil for garnish
  • Lebanese bread for serving and mopping up the sauce

Equipment

  • Large mixing bowl
  • Microwave-safe bowl
  • Whisk
  • Garlic press or fine grater
  • Large nonstick frying pan
  • Spatula
  • Plate for resting the cooked chicken
  • Measuring spoons and measuring cup

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drain the Chicken: Remove the chicken from the marinade and allow excess marinade to drain away before cooking.
  7. 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.
  8. 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.
  9. Rest the Chicken: Let the cooked chicken rest for 2 minutes while you warm the sauce.
  10. 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.
  11. 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.
  12. 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.