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By SW Sarah

Lebanese Lemon Garlic Chicken

Name: Lebanese Lemon Garlic Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Middle Eastern
Ingredients: 500g/ 1lb chicken tenderloin ((or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)); 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 (, full fat essential here!); 3/4 tsp garlic (, finely grated or crushed using garlic press (~1 clove)); 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp tahini ((hulled), or extra 1 tbsp olive oil (Note 3)); 1 tbsp or more 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))

6 steps

Prep:15minCook:10min

Recipe video above. A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! Serve with pita bread and Fattoush.PS. Please measure the garlic - too much is harsh, too little is sad. PPS. The salt might seem a lot, but please trust, it's not salty!

Updated at: Sat, 23 May 2026 13:22:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories527.8 kcal (26%)

Total Fat31.1 g (44%)

Carbs14 g (5%)

Sugars4.2 g (5%)

Protein47.2 g (94%)

Sodium894.8 mg (45%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

500gchicken tenderloin

or breast, cut into 4cm / 1.5" squares, large vein cut out

4 TbspGreek yogurt

or plain

3 Tbsplemon juice

1 Tbspgarlic

finely grated or crushed using garlic press

1 Tbspolive oil

1 tspcooking salt

1/2 tsp table salt, 1 1/4 tsp flakes

1 cupGreek yogurt

or plain, full fat essential here

¾ tspgarlic

finely grated or crushed using garlic press

2 Tbspextra virgin olive oil

1 Tbsplemon juice

1 Tbsptahini

hulled, or extra 1 tbsp olive oil

1 Tbspwater

or more

2 Tbspolive oil

for cooking

1 tspparsley

roughly chopped, or equal amounts mint and parsley

Lemon wedges

extra virgin olive oil

for garnish

Lebanese bread

for sauce mopping, recommended

Instructions

Step 1

Marinade – Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 – 24 hours (Note 2).

Step 2

Sauce – Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + to let the garlic flavour meld. (Note 4)

Step 3

Cook chicken – Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 – 2 minutes on each side until golden. Remove onto a plate.

Step 4

Repeat – Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.

Step 5

Warm sauce – While the chicken is resting, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).

Step 6

Serving – Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!

View on recipetineats.com

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