If you’re craving a vibrant, irresistible meal that bursts with bright, tangy, and garlicky flavors, then the Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe is your new go-to. This dish is a soul-satisfying harmony of tender chicken marinated to perfection and then bathed in a luscious, creamy lemony yogurt sauce that’s rich yet refreshing. Inspired by the beloved Al Aseel restaurant classic, it’s the kind of recipe you’ll want to make again and again — perfect for a cozy dinner or impressing friends with something exotic yet approachable.
Ingredients You’ll Need
One of the best things about this recipe is how straightforward the ingredients are, yet each one plays a crucial role in creating those signature layered flavors and enticing textures. From the creamy full-fat yogurt to the zesty lemon juice and punchy garlic, every item brings something special to the table.
- Chicken tenderloin (500g / 1lb): Tender and quick-cooking, ideal for soaking up all the marinade goodness.
- Greek or plain yogurt (4 tbsp for marinade + 1 cup for sauce): The creamy base that tenderizes the chicken and adds richness.
- Lemon juice (3 tbsp for marinade + 1 tbsp for sauce): Provides that essential bright, tangy lift that defines this dish.
- Garlic (1 tbsp for marinade + 3/4 tsp for sauce): Adds a fragrant, savory depth that complements the lemon beautifully.
- Olive oil (various amounts totaling about 4 tbsp): For cooking and finishing, bringing a fruity richness and silky texture.
- Cooking salt/kosher salt (1 tsp in total): Elevates all the flavors perfectly without overpowering.
- Tahini (1 tbsp or extra olive oil): Adds a subtle nuttiness and creamy texture to the sauce.
- Fresh parsley (1 tsp, roughly chopped): For a final herbaceous touch that brightens the entire dish.
- Lemon wedges: Great for extra zing when serving.
- Lebanese bread: Essential for mopping up the delicious sauce and chicken juices.
How to Make Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Step 1: Prepare and Marinate the Chicken
Start by mixing the marinade ingredients — yogurt, lemon juice, garlic, olive oil, and salt — in a bowl until well combined. Add the chicken tenderloin pieces and toss them thoroughly in the marinade to coat every bite. Cover and refrigerate this for a minimum of 12 hours, preferably up to 24 to let the flavors penetrate deeply and ensure melt-in-your-mouth tenderness.
Step 2: Whisk the Creamy Sauce
In a separate bowl, whisk together the yogurt, garlic, olive oil, lemon juice, tahini, water, and salt. This sauce is where all the magic comes together — creamy, garlicky, and loaded with that signature lemon punch. Set this aside for at least an hour so the garlic flavor can mellow and fuse into a beautifully balanced sauce.
Step 3: Cook the Chicken to Golden Perfection
Drain off any excess marinade from the chicken pieces. Heat some olive oil in a large non-stick skillet over high heat. Cook the chicken in batches to avoid overcrowding; each piece should get 1.5 to 2 minutes per side until gorgeously golden brown. Remove the cooked chicken and set aside while you repeat with the remaining pieces. Rest the chicken for a couple minutes before proceeding.
Step 4: Warm the Sauce
Just before serving, give your sauce a quick 40-second warm-up in the microwave — warm, not hot — then whisk it vigorously. Taste and adjust with extra lemon juice for more tang or a splash of water if you want a looser consistency, depending on your yogurt’s thickness.
Step 5: Assemble and Serve
Spread half of the luscious sauce in a shallow serving dish. Using a spatula, transfer the cooked chicken atop the sauce, then spoon over the remaining sauce generously. Drizzle with a swirl of extra virgin olive oil and finish with fresh parsley. Serve alongside lemon wedges and Lebanese bread for the ultimate sauce-mopping experience.
How to Serve Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
Garnishes
Fresh parsley sprinkled on top is a must — it adds a fresh herbal note and cheerful green color. A drizzle of extra virgin olive oil over everything adds shine and richness. Don’t forget those lemon wedges; squeezing fresh lemon juice just before eating really brightens the dish.
Side Dishes
This chicken pairs beautifully with fluffy Lebanese or pita bread that’s perfect for scooping up the creamy sauce. For a heartier meal, serve with a simple couscous salad or herbed rice pilaf. A light cucumber and tomato salad with a lemon vinaigrette adds refreshing crunch and complements the dish’s vibrant flavors.
Creative Ways to Present
For casual sharing, serve everything in a large shallow bowl or platter encouraging everyone to dig in family-style. Another fun twist is to stack the chicken on a bed of warm flatbread, drape the sauce, and roll it up like a wrap. This makes it finger-friendly and great for picnics or casual lunches.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The chicken will continue absorbing the sauce flavors, making it even tastier the next day.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. When freezing the chicken, leave out the fresh parsley garnish and add it fresh upon reheating. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat gently in a microwave or on the stovetop over low heat to avoid drying out the chicken. Warm the sauce separately and then combine before serving. Adding a splash of water or olive oil can help loosen the sauce if needed.
FAQs
Can I use chicken breast instead of tenderloin?
Absolutely! Chicken breast works well if cut into uniform small pieces to ensure quick cooking and even marination, though tenderloin tends to be more tender and less prone to drying out.
Is full-fat yogurt necessary for the sauce?
Yes, full-fat yogurt provides the creamy texture and richness that defines this sauce’s luxurious mouthfeel. Using low-fat yogurt could result in a thinner, less flavorful sauce.
How long should I marinate the chicken?
For best results, marinate the chicken for at least 12 hours and up to 24 hours. This allows the lemon and garlic to deeply flavor the meat while tenderizing it beautifully.
Can I make the sauce ahead of time?
Definitely! The sauce benefits from resting at least an hour, but you can make it several hours or even a day ahead and store it in the fridge. Just give it a good whisk and slight warming before serving.
What if I don’t have tahini?
If you don’t have tahini on hand, an extra tablespoon of olive oil works as a substitute to retain that silky texture and mild richness in the sauce.
Final Thoughts
There’s something truly special about the Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe that makes every meal feel like a celebration of bright, fresh, and deeply satisfying flavors. Whether you’re looking to treat yourself or impress loved ones, this recipe is simple to make yet packed with incredible taste and texture. I can’t wait for you to try it and make it your own favorite!
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Lebanese Lemon Garlic Chicken – Al Aseel Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 1 hour 21 minutes (including 1 hour sauce resting and marinade time not active cooking)
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
Description
This Lebanese Lemon Garlic Chicken recipe offers a vibrant and tangy marinade paired with a creamy garlic yogurt sauce, creating a flavorful and tender chicken dish. Marinated for up to 24 hours, the chicken is quickly pan-seared to a golden finish and served smothered in a refreshing sauce, perfect for pairing with Lebanese bread for an authentic Middle Eastern experience.
Ingredients
Chicken Marinade
- 500g (1lb) chicken tenderloin or breast, cut into 4cm (1.5″) squares, large vein removed
- 4 tbsp Greek or plain yogurt (full fat)
- 3 tbsp lemon juice
- 1 tbsp garlic, finely grated or crushed (~4 large cloves)
- 1 tbsp olive oil
- 1 tsp cooking salt / kosher salt (1/2 tsp table salt, or 1 1/4 tsp flakes)
Garlic Yogurt Sauce
- 1 cup Greek or plain yogurt (full fat)
- 3/4 tsp garlic, finely grated or crushed (~1 clove)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini (hulled) or additional 1 tbsp olive oil
- 1 tbsp+ water (to adjust consistency)
- 1 tsp cooking salt / kosher salt (1/2 tsp table salt, or 1 1/4 tsp flakes)
For Cooking and Garnish
- 2 tbsp olive oil (for cooking)
- 1 tsp parsley, roughly chopped (or equal parts parsley and mint)
- Lemon wedges (for garnish)
- Extra virgin olive oil (for drizzling)
- Lebanese bread (optional, for sauce mopping)
Instructions
- Prepare the marinade: In a bowl, combine 4 tbsp Greek yogurt, 3 tbsp lemon juice, 1 tbsp finely grated garlic, 1 tbsp olive oil, and 1 tsp salt. Add the chicken pieces and toss well to coat. Cover and refrigerate the chicken to marinate for 12 to 24 hours, allowing flavors to deeply infuse.
- Make the garlic yogurt sauce: In a microwave-safe bowl, whisk together 1 cup Greek yogurt, 3/4 tsp garlic, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tbsp tahini or extra olive oil, 1 tsp salt, and 1 tbsp of water. Set aside at room temperature for at least 1 hour to let the garlic flavor meld and the sauce thicken.
- Cook the chicken, first batch: Remove excess marinade from the chicken by draining. Heat 1 tbsp olive oil in a large non-stick skillet over high heat. Add half the chicken pieces and cook for 1.5 to 2 minutes on each side until golden and cooked through. Transfer cooked chicken to a plate.
- Cook the chicken, second batch: Clean the pan by scraping or wiping out any loose browned bits. Reheat the remaining 1 tbsp olive oil in the skillet and cook the second half of the chicken in the same way until golden and cooked through. Allow the chicken to rest in the pan for 2 minutes off the heat.
- Warm the sauce: While the chicken rests, microwave the garlic yogurt sauce for 40 seconds to gently warm it (do not overheat). Whisk well. Adjust to taste by adding extra lemon juice for more tang or a little water to loosen consistency if needed.
- Plate and serve: Spread half the yogurt sauce in a shallow serving bowl. Use a spatula to transfer the cooked chicken onto the sauce. Spoon the remaining sauce over the chicken, drizzle with a swirl of extra virgin olive oil, and sprinkle with chopped parsley. Serve with lemon wedges and Lebanese bread for dipping and mopping up the delicious sauce.
Notes
- Use full-fat Greek or plain yogurt for best texture and flavor in both the marinade and sauce.
- Marinating the chicken for 12 to 24 hours significantly enhances the flavor and tenderness.
- Tahini can be substituted with an equal amount of extra olive oil if unavailable, but tahini adds authentic depth.
- The garlic yogurt sauce benefits from resting at room temperature to mellow the garlic pungency and develop flavor.
- Adjust the sauce thickness with water depending on the yogurt brand, as some are thicker.
- Cooking in batches prevents overcrowding and ensures even searing and browning of chicken.
- This dish pairs wonderfully with Lebanese or pita bread to scoop up the sauce.
