Lebanese Lemon Garlic Chicken

Lebanese Lemon Garlic Chicken is not your typical grilled chicken—it’s the ultimate crowd-pleaser with melt-in-your-mouth tenderness, a bold garlic kick, and the creamy zing of tangy yogurt and lemon. This recipe brings together traditional Lebanese flavors and smart cooking techniques to help you create restaurant-style results at home.

Table of Contents

Why You’ll Love This Recipe

  • Quick & Easy: Minimal prep with simple marinating and fast stovetop cooking.
  • Comfort Food, Elevated: Creamy yogurt sauce, garlicky goodness, and juicy chicken—pure satisfaction.
  • Authentic Taste: Inspired by Al Aseel’s iconic dish, adapted for your kitchen.
  • Great for Any Occasion: Perfect for family dinners, BBQs, or entertaining guests.
  • Meal Prep-Friendly: Marinate ahead, store easily, and reheat beautifully.

What makes this Lebanese Lemon Garlic Chicken shine is the combination of deeply infused garlic flavor, tender chicken texture from the yogurt marinade, and the silkiness of the lemon garlic sauce. It’s layered comfort that feels indulgent and yet surprisingly light.

Ingredients Needed

For the Chicken Marinade:

  • Chicken tenderloins – Thin and even, ideal for quick searing and even cooking. Chicken breast or thigh also works.
  • Full-fat Greek yogurt – Adds tang and tenderizes the meat for juicy results.
  • Fresh lemon juice – Brightens the flavor and helps break down the fibers for ultra-tender chicken.
  • Extra virgin olive oil – Adds richness and balances acidity.
  • Minced garlic (2 tsp) – Grate or crush it fine so it blends seamlessly into the marinade.
  • Salt & black pepper – Essential seasoning to draw out the meat’s natural flavor.

For the Lemon Garlic Sauce:

  • Greek yogurt (full-fat) – Forms the creamy base of the sauce.
  • Tahini (1 tsp) – Adds a touch of nutty creaminess without overwhelming the garlic.
  • Extra virgin olive oil (1 tbsp) – Adds richness and sheen to the sauce.
  • Garlic (¾ tsp, finely minced or grated) – Be precise here for a balanced garlic punch.
  • Water (1–2 tbsp) – Just enough to loosen the sauce into a drizzleable texture.
  • Salt & black pepper (to taste) – Balances and enhances all the flavors.

How to Make Lebanese Lemon Garlic Chicken

1. Marinate the Chicken (12–24 hours)

In a bowl, combine yogurt, lemon juice, olive oil, garlic, salt, and pepper. Add chicken tenderloins and mix to fully coat. Cover and refrigerate for 12 to 24 hours. More than 24 hours? Freeze it for later—flavor won’t intensify beyond that.

Why it matters: The yogurt and lemon tenderize while garlic infuses deeply into the chicken.

2. Cook the Chicken to Golden Perfection

Heat a nonstick or cast-iron skillet over medium-high heat. Working in batches, remove chicken from the marinade, letting excess drip off. Sear each piece for 1½ to 2 minutes per side until golden and cooked through.

Pro tip: Avoid crowding the pan. Overcrowding causes steaming instead of searing. You want caramelized edges, not soggy chicken.

3. Rest the Chicken

Transfer cooked chicken to a plate. After finishing the second batch, let the chicken rest for 2–3 minutes before serving.

Why rest? This allows the juices to redistribute, making every bite juicy and flavorful.

4. Make the Lemon Garlic Sauce

Mix yogurt, tahini, olive oil, garlic, water, salt, and pepper in a small bowl. Let sit for at least 1 hour before serving to allow the flavors to develop. Warm slightly in the microwave before serving if desired.

Tip: Save time by preparing this sauce when you make the marinade. Store it in the fridge until needed.

5. Plate Like a Pro (Al Aseel-Style)

Spread half the lemon garlic sauce on the base of your serving plate. Lay the chicken pieces over using tongs or a spoon (don’t dump them with juices). Drizzle remaining sauce on top, finish with olive oil and chopped parsley.

Serving and Storage Tips

How to Serve:

  • With warm pita bread, tabbouleh, or spiced rice
  • On top of a salad for a lighter meal
  • Wrapped in a shawarma-style sandwich with pickles and lettuce

How to Store:

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze marinated chicken raw or cooked chicken for up to 2 months.
  • Reheating Tip: Reheat in a skillet over low heat or microwave gently with a splash of water to maintain moisture.

Helpful Notes

  • Low-Fat Yogurt? Avoid it. It’ll break and turn watery when mixed with acid or heat.
  • Chicken Substitutions: Thighs are juicier, breasts are leaner. Tenderloins strike the best balance for quick cooking.
  • Make It Spicier: Add chili flakes or a pinch of cayenne to the marinade.
  • Grill Option: Works beautifully on a grill—just watch the yogurt doesn’t burn; medium heat is best.
  • Double Up: This recipe scales easily—perfect for meal prep or dinner parties.
Lebanese Lemon Garlic Chicken

Lebanese Lemon Garlic Chicken

Lebanese Lemon Garlic Chicken is tender, garlicky, and bright with lemon—a comforting yet elevated dish inspired by Al Aseel that’s perfect for weeknight dinners, BBQs, or meal prep.
Prep Time 12 hours
Cook Time 10 minutes
0 minutes
Total Time 12 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Lebanese, Middle Eastern
Calories: 230

Ingredients
  

Chicken Marinade
  • 1 lb chicken tenderloins or chicken breast or thigh, sliced
  • 1 cup full‑fat Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 tsp minced garlic grated or crushed fine
  • 1 tsp salt
  • ½ tsp black pepper
Lemon Garlic Sauce
  • ½ cup full‑fat Greek yogurt
  • 1 tsp tahini
  • 1 tbsp extra virgin olive oil
  • ¾ tsp minced garlic finely minced or grated
  • 1–2 tbsp water to thin sauce
  • to taste salt & black pepper

Notes

Substitutions & Tips: Use chicken breast (sliced) or thighs (juicier). Avoid low‑fat yogurt to prevent curdling. Add chili flakes for heat. Grill on medium heat to avoid burning yogurt. Store marinade or cooked leftovers in fridge up to 4 days or freeze up to 2 months. Reheat gently with splash of water.

Conclusion

If you’re craving something deeply flavorful, comfortingly creamy, and refreshingly lemony, this Lebanese Lemon Garlic Chicken delivers in every bite. With simple ingredients and big results, it’s a recipe you’ll want to return to again and again.

Tried it? We’d love to hear how it went! Leave a comment and drop a star rating below. Don’t forget to share your creation on Pinterest or Facebook—tag us so we can see your twist!

What sides or sauces did you pair with it? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken breast or thighs instead of tenderloins?

Yes. Chicken breasts can be sliced lengthwise to mimic tenderloins. Thighs are juicier but less uniform in shape. Adjust cooking time as needed.

How do I make this recipe gluten-free?

The recipe is naturally gluten-free. Just ensure your tahini and yogurt are certified gluten-free brands.

Why did my sauce split?

Too much lemon juice or low-fat yogurt may cause curdling. Always use full-fat yogurt and mix ingredients gently.

Is this recipe freezer-friendly?

Absolutely. You can freeze the marinated raw chicken or cooked leftovers. Defrost in the fridge overnight before cooking or reheating.

How thick should the sauce be?

The sauce should coat the back of a spoon. If it’s too thick, add a little water until it reaches a smooth, drizzleable consistency.