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Lebanese Lemon Garlic Chicken served on a platter with creamy lemon garlic yogurt sauce, lemon wedges, and warm Lebanese bread

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
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
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.