Lebanese Lemon Garlic Chicken

Name: Lebanese Lemon Garlic Chicken
Cuisine: Asian, Middle Eastern
Ingredients: 500 Grams chicken thigh; 4 tbsp Greek or plain yogurt; ▢3 tbsp lemon juice; ▢1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves); ▢1 tbsp olive oil; ▢1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes); 1 cup Greek or plain yogurt; ▢3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove); ▢2 tbsp extra virgin olive oil; ▢1 1/2 tbsp lemon juice; ▢1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3); ▢1 tbsp water; 2 tbsp olive oil , for cooking; ▢1 tsp parsley , roughly chopped (or equal amounts mint and parsley); ▢Lemon wedges and extra virgin olive oil , for garnish; ▢Lebanese bread for sauce mopping recommended

Instructions

Recipe Notes: 1. Tenderloin – I cut larger pieces into 4 and smaller into 3, don’t cut too small, pain to turn so many piece over one by one. Cut the thick white vein out of the piece from the thicker end (it gets thinner so it doesn’t bother me in the other pieces). Breast – cut the small pointy end off (that can be one piece) then slice the rest lengthways into 1.5cm / 0.6″ thick slices, then into 4cm/1.5″ squares. Boneless thighs also work. 2. Marinating time – up to 48 hrs is fine but beyond 24 hrs doesn’t add anything. Absolute minimum is 3 hrs though obviously not quite as tender, it still has good flavour on the surface. 3. Tahini – Don’t think Al Aseel uses tahini, I think they mix yogurt with toum which is a Lebanese garlic dip made with a lot of oil. A small amount of tahini instead provides mouthfeel richness without overwhelming sesame flavour. Leftovers will keep 3 days in the fridge. Making ahead – Chicken can be mixed in marinade and put in freezer straight away, it will marinade while thawing overnight. Sauce can be mixed the day before, refrigerate then warm before serving. Nutrition per serving, assuming 4 servings and all the sauce is consumed.

Updated at: Mon, 24 Nov 2025 09:08:33 GMT