Name: Lebanese Lemon Garlic Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Lebanese
Ingredients: Chicken & Marinade:; 500g (1 lb) chicken tenderloin or breast, cut into 4 cm (1.5″) squares; 4 tablespoons Greek or plain yogurt; 3 tablespoons lemon juice; 1 tablespoon garlic, finely grated or crushed (~4 large cloves); 1 tablespoon olive oil; 1 teaspoon cooking salt/kosher salt (½ tsp table salt, 1¼ tsp flakes); Lemon Garlic Yogurt Sauce:; 1 cup Greek or plain yogurt, full-fat; ¾ teaspoon garlic, finely grated or crushed (~1 clove); 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon tahini (or extra 1 tablespoon olive oil); 1 tablespoon+ water (to loosen if needed); 1 teaspoon cooking salt/kosher salt (½ tsp table salt, 1¼ tsp flakes); For Cooking & Serving:; 2 tablespoons olive oil, for cooking; 1 teaspoon parsley, roughly chopped (or mix parsley and mint); Lemon wedges and extra virgin olive oil, for garnish; Lebanese bread, for serving

Jump to Recipe·Leave a Review

Tender, juicy chicken marinated in a zesty yogurt-lemon-garlic blend, then grilled until golden and topped with a creamy lemon-garlic sauce—this Lebanese Lemon Garlic Chicken is inspired by the famous Al Aseel restaurant dish. Bursting with fresh Mediterranean flavors, it’s perfect with Lebanese bread and fresh herbs for a meal that feels both comforting and elegant.

Why You’ll Love This Recipe

If you’ve ever tried Al Aseel’s signature chicken, you know it’s all about the balance of tangy lemon, rich yogurt, and bold garlic. This recipe recreates that magic at home with simple ingredients and easy steps. The yogurt marinade tenderizes the chicken while infusing it with flavor, and the warm lemon-garlic sauce takes it over the top. It’s a restaurant-quality dish you can enjoy on a weeknight—or serve to impress guests. Lebanese Lemon Garlic Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken & Marinade:
500g (1 lb) chicken tenderloin or breast, cut into 4 cm (1.5″) squares
4 tablespoons Greek or plain yogurt
3 tablespoons lemon juice
1 tablespoon garlic, finely grated or crushed (~4 large cloves)
1 tablespoon olive oil
1 teaspoon cooking salt/kosher salt (½ tsp table salt, 1¼ tsp flakes)

Lemon Garlic Yogurt Sauce:
1 cup Greek or plain yogurt, full-fat
¾ teaspoon garlic, finely grated or crushed (~1 clove)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon tahini (or extra 1 tablespoon olive oil)
1 tablespoon+ water (to loosen if needed)
1 teaspoon cooking salt/kosher salt (½ tsp table salt, 1¼ tsp flakes)

For Cooking & Serving:
2 tablespoons olive oil, for cooking
1 teaspoon parsley, roughly chopped (or mix parsley and mint)
Lemon wedges and extra virgin olive oil, for garnish
Lebanese bread, for serving

Directions

Marinate chicken: In a bowl, mix yogurt, lemon juice, garlic, olive oil, and salt. Add chicken pieces, toss to coat, and refrigerate for 12–24 hours (minimum 3 hours).
Prepare sauce: In a microwave-safe bowl, whisk together yogurt, garlic, olive oil, lemon juice, tahini, water, and salt. Let rest for at least 1 hour to allow flavors to meld.
Cook chicken: Drain excess marinade. Heat 1 tablespoon olive oil in a large nonstick pan over high heat. Cook half the chicken for 1½–2 minutes per side until golden. Remove and repeat with remaining oil and chicken. Let rest 2 minutes.
Warm sauce: Microwave sauce for about 40 seconds until warm (not hot). Whisk again and adjust with more lemon juice for tang or water for consistency.
Serve: Spread half the sauce in a shallow serving dish. Place chicken on top, spoon over remaining sauce, drizzle with olive oil, and sprinkle with parsley. Serve with lemon wedges and Lebanese bread.

Servings and timing

Servings: 4 servings
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes (plus marinating)
Calories: 581 kcal per serving

Variations

Add a pinch of ground cumin or sumac to the marinade for extra depth.
Grill the chicken instead of pan-frying for a smokier flavor.
Swap parsley for fresh coriander or mint for a different herbal note.
Serve with rice pilaf or a fresh fattoush salad instead of bread.
For a spicier version, mix a little chili paste into the marinade.

Storage/Reheating

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet over medium-low heat or in the microwave. Warm the sauce slightly before serving, adding a splash of water if needed to loosen.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and stay extra juicy.

Do I have to marinate overnight?

Overnight marination gives the best flavor, but even 3 hours will tenderize the chicken.

Can I make the sauce ahead of time?

Yes, prepare it up to 2 days in advance and store it in the fridge.

Is tahini essential in the sauce?

No, but it adds a subtle nutty richness—if you skip it, add more olive oil.

Can I cook this in the oven?

Yes, bake at 200°C (400°F) for 12–15 minutes or until fully cooked.

What can I serve with this besides bread?

Rice pilaf, roasted vegetables, or a fresh salad pair beautifully.

Can I make it dairy-free?

Use coconut yogurt or another plant-based yogurt alternative.

How much garlic is too much?

This dish is meant to be garlicky, but you can reduce it to taste.

Can I freeze the marinated chicken?

Yes, freeze raw chicken in the marinade for up to 3 months. Thaw overnight in the fridge before cooking.

How do I prevent the chicken from overcooking?

Cook over high heat for a short time and let it rest before serving to retain juices.

Conclusion

Lebanese Lemon Garlic Chicken – Al Aseel Copycat brings all the bold, zesty, and creamy flavors of the restaurant favorite straight to your kitchen. With its tender marinated chicken and luscious lemon-garlic sauce, it’s a dish that’s as easy to make as it is impressive to serve.