Lebanese Lemon Garlic Chicken - Al Aseel Copycat

Tender chicken marinated in a zesty lemon garlic sauce, grilled to perfection, and served with a creamy yogurt sauce. Inspired by Al Aseel restaurant.

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Prep Time 15

Cook Time 15

Marinating Time 1

Total Time 30

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 squares, large vein removed
4 tbsp Greek or plain yogurt full-fat, for marinade
3 tbsp fresh lemon juice for marinade
1 tbsp garlic finely grated or crushed, for marinade
1 tbsp olive oil for marinade
1 tsp cooking salt for marinade
1 cup Greek or plain yogurt full-fat, 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 or 1 extra tablespoon olive oil for nut-free version
1 tbsp water to adjust sauce consistency, add more as needed
1 tsp cooking salt for yogurt sauce
2 tbsp olive oil for cooking
1 tsp fresh parsley roughly chopped, for garnish
lemon wedges for garnish
extra virgin olive oil for finishing drizzle
Lebanese bread for serving

Equipment

Grill pan or skillet
mixing bowls
Microplane or garlic grater

Method

Combine chicken with all lemon garlic marinade ingredients in a large bowl. Toss well to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Mix all yogurt sauce ingredients together in a medium bowl. Stir until smooth and creamy. Adjust consistency with water a splash at a time. Set aside.
Heat 2 tablespoons of olive oil in a grill pan or skillet over medium-high heat until properly hot before adding any chicken.
Cook marinated chicken pieces in batches, leaving space between each piece. Cook until golden brown on each side and cooked through, about 3 to 4 minutes per side.
Plate the grilled chicken with lemon garlic yogurt sauce, fresh parsley, lemon wedges, and a drizzle of extra virgin olive oil. Serve immediately with Lebanese bread.

Notes

Use full-fat Greek yogurt for the creamiest results. Marinate overnight for maximum flavor. Substitute tahini with extra olive oil for a nut-free yogurt sauce. Not recommended to freeze. Store chicken and sauce separately in airtight containers for up to 3 days.