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
Scale
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.
