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
Scale
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.
