Lebanese Lemon Garlic Chicken

Ingredients for Lebanese Lemon Garlic Chicken

I always keep full-fat Greek yogurt and fresh lemons stocked because they are the foundation of this recipe. These are the ingredients that bring those bold Lebanese flavors together:

For the Chicken:

• 1 lb chicken tenderloin or breast (cut into 1.5-inch pieces, large vein removed; chicken thighs work great too for a juicier result)

For the Lemon Garlic Marinade:

• 4 tbsp full-fat Greek yogurt or plain yogurt (I recommend full-fat for a marinade that actually clings to the chicken and keeps it moist)
• 3 tbsp fresh lemon juice
• 1 tbsp garlic, finely grated or crushed (pro tip: freshly grated garlic gives a sharper, more authentic flavor than anything from a jar)
• 1 tbsp olive oil
• 1 tsp salt

For the Lemon Garlic Yogurt Sauce:

• 1 cup full-fat Greek yogurt or plain yogurt
• 3/4 tsp garlic, finely grated or crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp tahini (substitute with 1 extra tbsp olive oil for a nut-free version; in my experience the tahini adds a subtle depth that makes the sauce feel more restaurant-style)
• 1 tbsp water, plus more to adjust consistency
• 1 tsp salt

For Cooking and Serving:

• 2 tbsp olive oil (for the pan)
• 1 tsp fresh parsley, roughly chopped
• Lemon wedges and extra virgin olive oil, for garnish
• Lebanese bread or pita, for serving

If you love garlic yogurt sauce as much as I do, this Chicken Kofta with Garlic Yogurt Sauce uses a very similar sauce base and is worth trying next. And if you enjoy exploring Middle Eastern chicken dishes, these Moroccan Spiced Chicken Briouats are another bold, flavor-packed recipe you will want to bookmark.

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Step-by-Step Instructions

In my experience, giving the marinade enough time is the single most important step here. Even one hour transforms the chicken completely. Overnight is even better.

Step 1: Add the chicken pieces and all marinade ingredients to a bowl. Mix well until every piece is fully coated. Cover and refrigerate for at least 1 hour. For the deepest flavor, marinate overnight.

Step 2: While the chicken marinates, make the yogurt sauce. Combine the yogurt, garlic, olive oil, lemon juice, tahini, water, and salt in a bowl. Stir until completely smooth. Add a splash more water if you want it thinner for drizzling. Taste and adjust salt or lemon as needed. Set aside at room temperature if using within an hour, or cover and refrigerate.

Step 3: Heat 2 tbsp olive oil in a grill pan or heavy skillet over medium-high heat. Wait until the oil is hot and shimmering before adding the chicken. A cold pan leads to steaming rather than searing and you will lose that golden crust.

Step 4: Add the marinated chicken in a single layer. Work in two batches if needed. Overcrowding the pan traps steam and prevents browning. Cook for 12 to 15 minutes total, turning the pieces occasionally, until deeply golden on the outside and fully cooked through with no pink in the center. Internal temperature should reach 165 degrees F.

Step 5: Transfer the cooked chicken to a serving plate. Drizzle with extra virgin olive oil and scatter the fresh parsley on top.

Step 6: Serve right away with the lemon garlic yogurt sauce in a bowl on the side, lemon wedges for squeezing, and warm Lebanese bread or pita.

Perfect Sides for Lebanese Lemon Garlic Chicken

This dish shines with sides that echo its bright, herby, Mediterranean character without competing with the bold garlic and lemon flavors.

Greek Chicken Wraps with Garlic Yogurt Sauce: If you want to turn leftovers into lunch the next day, these Greek Chicken Wraps with Garlic Yogurt Sauce are a perfect way to use the leftover chicken and sauce together in a handheld format.

Mediterranean Chickpea Salad with Lemon Vinaigrette: This Mediterranean Chickpea Salad with Lemon Vinaigrette plays the role of tabbouleh at the table beautifully. It is bright, fresh, and lemony, which cuts right through the richness of the yogurt sauce.

Greek Chicken and Lemon Rice: Fluffy lemon-scented rice is the most natural pairing for this dish. This Greek Chicken and Lemon Rice captures that same bright citrus thread and works as a satisfying, crowd-pleasing base under the chicken.

Light Mediterranean Couscous Salad: A quick couscous salad adds texture and absorbs the yogurt dipping sauce in the best way possible. This Light Mediterranean Couscous Salad takes only minutes to pull together and rounds out the plate perfectly.

Warm Lebanese Bread: Non-negotiable. Soft, pillowy flatbread is essential for scooping up the garlic yogurt sauce and soaking up the olive oil drizzle. Do not skip it.

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Leftovers and Serving Tips

Store the cooked chicken and the yogurt sauce in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the sauce from thinning out and stops the chicken from softening.

To reheat, warm the chicken in a skillet over medium heat for 2 to 3 minutes per side, or microwave in 30-second intervals until just heated through. I recommend the skillet method because it brings some of that golden exterior back. Stir the yogurt sauce before serving since it can thicken a bit in the fridge. A small splash of water stirred in will bring it right back to the right consistency.

Pro tip: leftover Lebanese Lemon Garlic Chicken is outstanding the next day stuffed into a wrap with shredded lettuce, sliced tomato, and a generous spoonful of sauce. It also works well served cold over a simple green salad. If you enjoy this style of Lebanese-inspired chicken dinner, you will also love this Chicken Shawarma with Creamy Garlic Sauce for another weeknight win.

FAQs

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Lebanese Lemon Garlic Chicken (Al Aseel Copycat)

Tender chicken marinated in a bright lemon garlic yogurt blend, pan-seared to golden perfection, and served with a creamy garlic yogurt dipping sauce and warm Lebanese bread. Inspired by the Al Aseel restaurant.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Lebanese, Middle Eastern

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken tenderloin or breast cut into 1.5-inch pieces, large vein removed; chicken thighs can be substituted for a juicier result
• 4 tbsp full-fat Greek yogurt or plain yogurt for marinade
• 3 tbsp fresh lemon juice for marinade
• 1 tbsp garlic, finely grated or crushed for marinade; freshly grated strongly recommended
• 1 tbsp olive oil for marinade
• 1 tsp salt for marinade
• 1 cup full-fat Greek yogurt or plain yogurt for yogurt sauce
• 0.75 tsp garlic, finely grated or crushed for yogurt sauce
• 2 tbsp extra virgin olive oil for yogurt sauce
• 1 tbsp fresh lemon juice for yogurt sauce
• 1 tbsp tahini for yogurt sauce; substitute with 1 extra tbsp olive oil for nut-free version
• 1 tbsp water for yogurt sauce; add more to adjust consistency
• 1 tsp salt for yogurt sauce
• 2 tbsp olive oil for cooking
• 1 tsp fresh parsley roughly chopped, for garnish
• lemon wedges and extra virgin olive oil for garnish
• Lebanese bread or pita for serving

Equipment

• Grill pan or skillet
• Mixing bowls
• Grater or garlic press

Method

 

1. Add the chicken pieces and all marinade ingredients to a bowl. Mix well until every piece is fully coated. Cover and refrigerate for at least 1 hour. For deepest flavor, marinate overnight.
2. While the chicken marinates, make the yogurt sauce. Combine the yogurt, garlic, olive oil, lemon juice, tahini, water, and salt in a bowl. Stir until completely smooth. Add a splash more water if a thinner consistency is desired. Taste and adjust salt or lemon as needed. Set aside.
3. Heat 2 tbsp olive oil in a grill pan or heavy skillet over medium-high heat until hot and shimmering before adding the chicken.
4. Add the marinated chicken in a single layer, working in two batches if needed to avoid overcrowding. Cook for 12 to 15 minutes total, turning occasionally, until deeply golden on the outside and fully cooked through with no pink in the center. Internal temperature should reach 165 degrees F.
5. Transfer the cooked chicken to a serving plate. Drizzle with extra virgin olive oil and scatter fresh parsley on top.
6. Serve immediately with the lemon garlic yogurt sauce in a bowl on the side, lemon wedges for squeezing, and warm Lebanese bread or pita.

Notes

Marinate overnight for the deepest flavor. Full-fat Greek yogurt is strongly recommended for both the marinade and the sauce. Always heat the pan fully before adding chicken to achieve proper searing. Cook in batches to avoid steaming. Chicken thighs can be substituted for a juicier result and will need 2 to 3 extra minutes of cook time. For nut-free version, replace tahini with 1 extra tbsp olive oil. Do not freeze raw marinated chicken as it may affect texture. Store cooked chicken and sauce separately in the refrigerator for up to 3 days.