If you’re craving a vibrant, zesty dish that feels like a warm hug from the Mediterranean, the Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe is here to make your dinner unforgettable. This recipe perfectly balances tangy lemon, punchy garlic, and creamy yogurt to create tender, flavorful chicken that melts in your mouth. It’s one of those dishes that feels both indulgent and wholesome, bringing the essence of Lebanese home cooking straight to your table with simple, fresh ingredients you probably already love.
Ingredients You’ll Need
Getting the ingredients right is the secret behind this irresistible Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe. Each component plays a crucial role in developing its classic tangy, garlicky flavor, while ensuring the chicken stays juicy and tender.
- Chicken tenderloin or breast: Cut into 4cm squares, this ensures quick, even cooking and maximum flavor absorption.
- Greek or plain yogurt (full fat): Essential for the marinade and sauce, it tenderizes the chicken and adds creaminess.
- Lemon juice: The star of the show, giving the dish its bright, refreshing zing.
- Garlic: Finely grated or crushed, it infuses the chicken with a deep, savory warmth.
- Olive oil (extra virgin): Adds richness and helps the chicken achieve a beautiful sear.
- Tahini (hulled): Adds a subtle nuttiness to the sauce, though you can swap it out with extra olive oil.
- Cooking salt or kosher salt: Enhances all the flavors while balancing the citrus and garlic.
- Fresh parsley (or a mix of mint and parsley): Brings a burst of herbal freshness as a finishing touch.
- Lemon wedges and Lebanese bread: Perfect for garnish and scooping up every bit of that luscious sauce.
How to Make Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Step 1: Prepare and Marinate the Chicken
Start by cutting the chicken into 4cm squares and trimming any veins or excess fat. In a bowl, combine the chicken with 4 tablespoons of Greek yogurt, 3 tablespoons of lemon juice, 1 tablespoon of finely grated garlic, 1 tablespoon of olive oil, and 1 teaspoon of kosher salt. Give everything a good mix to coat the pieces completely. Let this marinate for at least 15 minutes to allow the meat to soak up the vibrant flavors and tenderize beautifully.
Step 2: Make the Garlicky Yogurt Sauce
While the chicken marinates, prepare the sauce that elevates this dish to something truly special. Mix together 1 cup of full-fat Greek yogurt, 3/4 teaspoon of finely grated garlic, 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, 1 tablespoon of tahini (or extra olive oil if you prefer), and 1 teaspoon of kosher salt. Add a splash of water to loosen it up until you reach a creamy but spoonable consistency. This sauce will be the perfect foil to the zingy chicken.
Step 3: Cook the Chicken to Perfection
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. The yogurt marinade helps the chicken stay juicy while creating a nice crust that locks in the lemony, garlicky goodness.
Step 4: Combine and Finish
Once the chicken is cooked, remove it from the heat and mix it into the garlicky yogurt sauce gently, ensuring every piece is well coated. Sprinkle roughly chopped parsley (or a mix of parsley and mint) on top to add that fresh, vibrant finish.
How to Serve Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Garnishes
Lemon wedges and a drizzle of extra virgin olive oil bring a bright, glistening touch that elevates this dish both visually and in taste. The acidity from fresh lemon wedges lets each diner tailor the tanginess to their preference, while the oil adds a silky richness.
Side Dishes
This chicken is incredibly versatile, but to soak up all the luscious sauce, serve it alongside warm Lebanese bread. You can also complement it with a simple cucumber and tomato salad, a sprinkle of sumac, or even a bed of fluffy couscous to round out your meal.
Creative Ways to Present
For a stunning presentation, lay the chicken over a marble platter garnished with fresh herbs and lemon slices. Add a small bowl of the leftover sauce for dipping, and place warm flatbreads on the side. This inviting setup encourages dipping and sharing, perfect for casual family dinners or entertaining friends.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, they store beautifully in an airtight container in the fridge for up to three days. The flavors continue to meld overnight, making the chicken even more delicious the next day.
Freezing
You can freeze the cooked chicken with sauce in a freezer-safe container for up to two months. Just thaw overnight in the refrigerator before reheating to preserve the texture and taste.
Reheating
Reheat gently in a skillet over low to medium heat or warm in the microwave in short bursts, stirring occasionally. Avoid overheating as it can toughen the chicken and separate the yogurt sauce.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Chicken breasts work perfectly as long as you cut them into uniform pieces to ensure even cooking. Tenderloins just tend to be a bit more tender and cook faster.
Do I have to use full-fat yogurt?
Yes, full-fat Greek or plain yogurt is essential here. It tenderizes the chicken and creates the rich, creamy sauce that balances the lemon’s acidity beautifully. Low-fat or non-fat yogurts won’t give the same texture or flavor depth.
Is tahini necessary in the sauce?
Tahini adds a lovely nutty undertone that complements the garlic and lemon, but if you’re not a fan or don’t have it on hand, just use an extra tablespoon of olive oil instead.
Can I make this recipe vegan or vegetarian?
This exact version focuses on chicken, but for a plant-based twist, try marinating firm tofu or cauliflower florets in the same lemon garlic yogurt marinade (using dairy or plant-based yogurt) and cook until golden. The flavors will be just as bright and satisfying.
What’s the best way to serve this dish for a crowd?
Serve the chicken on large platters with plenty of warm Lebanese bread and various sides like tabbouleh, fattoush, and hummus. It’s a crowd-pleaser that encourages sharing and savoring every bite.
Final Thoughts
This Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe is one of those special dishes that’s truly greater than the sum of its parts. Its simplicity makes it approachable, but every bite rewards you with layers of fresh, tangy, garlicky goodness. Whether you’re cooking for friends, family, or just treating yourself, this recipe is guaranteed to become a firm favorite in your culinary repertoire. Give it a go—you won’t regret inviting these vibrant, comforting flavors into your kitchen!
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Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
- Diet: Halal
Description
This Lebanese Lemon Garlic Chicken recipe is a delightful copycat of the Al Aseel version, featuring tender chicken pieces marinated in a zesty blend of lemon, garlic, and yogurt, then cooked to perfection and served with a creamy garlic yogurt sauce. Perfectly balanced with fresh herbs and a touch of tahini, this dish embodies the bright and vibrant flavors of Lebanese cuisine and is ideal for a quick yet impressive meal.
Ingredients
For the 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 or kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
For the Garlic Yogurt 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 adjust consistency)
- 1 tsp cooking salt or kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
For Cooking and Garnish
- 2 tbsp olive oil (for cooking chicken)
- 1 tsp parsley, roughly chopped (or equal amounts mint and parsley)
- Lemon wedges (for garnish)
- Extra virgin olive oil (for garnish)
- Lebanese bread (for dipping and mopping sauce, recommended)
Instructions
- Marinate the Chicken: In a large bowl, combine 4 tbsp Greek or plain full-fat yogurt, 3 tbsp lemon juice, 1 tbsp finely grated garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken tenderloin pieces and mix well to fully coat the chicken. Cover and let it marinate for at least 15 minutes to infuse the flavors.
- Cook the Chicken: Heat 2 tbsp olive oil in a skillet or frying pan over medium-high heat. Add the marinated chicken pieces in a single layer, cooking for about 5 minutes on each side or until fully cooked and golden brown. Remove from heat and keep warm.
- Prepare the Garlic Yogurt Sauce: In a separate bowl, whisk together 1 cup Greek or plain full-fat yogurt, 3/4 tsp finely grated garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini (or an additional 1 tbsp olive oil), 1 tsp salt, and enough water (starting with 1 tbsp) to achieve a smooth, creamy consistency. Adjust seasoning to taste.
- Plate and Garnish: Arrange the cooked chicken on a serving plate. Spoon the garlic yogurt sauce over or alongside the chicken. Sprinkle roughly chopped parsley (or a mint and parsley mix) on top. Garnish with lemon wedges and drizzle with extra virgin olive oil. Serve with Lebanese bread for dipping and mopping up the delicious sauce.
Notes
- For best results, use full-fat yogurt to achieve the rich and creamy texture essential to the dish.
- Chicken tenderloins are preferable as they cook quickly and remain tender, but chicken breast works well if cut evenly.
- Tahini adds a subtle nuttiness to the yogurt sauce; if unavailable, substitute with extra olive oil.
- Adjust the garlic quantity in the marinade and sauce according to your preference for pungency.
- Lebanese bread or pita bread is recommended to scoop up the garlic yogurt sauce, enhancing the eating experience.
