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

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

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Instructions

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 meld flavors.
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.

Notes

For maximum flavor, marinate chicken for the full 24 hours.
Do not overheat the sauce or it may split—just warm gently.
This dish pairs beautifully with fattoush or tabbouleh salad.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Frying, Marinating
Cuisine: Lebanese
Diet: Halal

Nutrition

Serving Size: 1 serving
Calories: 581
Sugar: 6g
Sodium: 980mg
Fat: 40g
Saturated Fat: 9g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 45g
Cholesterol: 145mg