Lebanese Lemon Garlic Chicken – Al Aseel Copycat

A tantalizing aroma fills the air as the grill sizzles with the marinated chicken pieces, breathing life into a beloved Lebanese dish. This Lebanese Lemon Garlic Chicken – Al Aseel Copycat is not only quick to prepare but also delivers an explosion of flavor in every bite. The marinade, infused with lemon and garlic, tenderizes the chicken while adding a zesty punch that makes this recipe irresistible.

This recipe is perfect for those looking to impress at a weeknight dinner or weekend gathering. You can prepare the marinade in advance, allowing the chicken to soak up the flavors overnight.

Why You’ll Love This Recipe

• The chicken turns out tender and juicy with each bite.
• A quick cooking time means you’ll have dinner ready in just 30 minutes.
• It features a creamy yogurt sauce that balances the dish perfectly.
• The vibrant flavors will transport you to a sunny Lebanese eatery.

What You’ll Need

Gather the following ingredients for this delicious recipe:

For the Chicken Marinade

• 500g chicken tenderloin, cut into 4cm / 1.5″ squares
• 4 tbsp Greek or plain yogurt
• 3 tbsp lemon juice
• 1 tbsp garlic, finely grated or crushed
• 1 tbsp olive oil
• 1 tsp cooking salt

For the Yogurt Sauce

• 1 cup Greek or plain yogurt
• 3/4 tsp garlic, finely grated or crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini or extra 1 tbsp olive oil
• 1 tbsp+ water
• 1 tsp cooking salt

For Serving

• 2 tbsp olive oil
• 1 tsp parsley, roughly chopped
• Lemon wedges and extra virgin olive oil, for garnish
• Lebanese bread for sauce mopping

Use plain yogurt for a tangy flavor.

Substitutions & Swaps

• Chicken breast can replace chicken tenderloin.
• Use Greek yogurt for a thicker sauce.
• Fresh lemon juice can be swapped for bottled.
• Olive oil can be replaced with avocado oil.

How to Make It

Prepare to enjoy a flavorful dish with these simple steps.

Combine

In a bowl, combine the chicken with the Greek yogurt, lemon juice, garlic, olive oil, and cooking salt. Toss well to coat the chicken evenly and then refrigerate for at least 1 hour to allow the flavors to marry.

Mix Sauce

In another bowl, mix together the Greek yogurt, finely grated garlic, extra virgin olive oil, lemon juice, tahini (if using), cooking salt, and water. Stir until well combined and adjust the consistency with more water if needed.

Heat Pan

Heat olive oil in a grill pan over medium-high heat. Once hot, add the marinated chicken pieces and cook until golden brown and cooked through, which should take about 7-10 minutes.

Serve

Transfer the grilled chicken to a serving platter. Top with the yogurt sauce, sprinkle with parsley, and serve with lemon wedges and Lebanese bread for dipping.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, not recommended due to texture loss.
Reheat: Warm in a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Marinate the chicken overnight for deeper flavor.
• Sear the chicken in batches to avoid steaming.
• Use a meat thermometer to ensure the chicken reaches 75°C (165°F) for safety.
• Adjust garlic levels based on your preference for a milder taste.

Serving Suggestions

• Pair with a fresh tabbouleh salad for a balanced meal.
• Serve alongside roasted vegetables for added color and flavor.
• Enjoy with a side of warm, fluffy rice or couscous to soak up the yogurt sauce.