This Lemon Garlic Chicken is a copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney. Tender marinated chicken smothered in a special lemon garlic sauce, itโs outrageously good and making it at home is easy!
Al Aseelโs Lemon Garlic Chicken
Al Aseel proudly declares itself to beย โSydneyโs best Lebanese restaurantโ โ a bold claim, but who am I to argue? I havenโt personally triedย everyย Lebanese spot in Sydney (though that sounds like a challenge Iโd happily accept!).
What I do know is that their signature Lemon Garlic Chicken has a bit of a cult following, and when a reader asked me to recreate it, I was happy to oblige.
Plus, it turned out to be surprisingly easy to recreate. A nice reprieve after the 48 versions it took to create last weeksโ Chocolate Chip Cookies!
Yogurt marinade and yogurt sauce
The key ingredient in this Al Aseel copycat recipe is yogurt. Itโs used in the garlicky marinade (yogurt is an excellent flavour carrier, as Greek Gyros fans can attest) , it makes the flavour stick to the chicken as it sears, and itโs the base of the creamy garlic lemon sauce that smothers the chicken.
By the way, the Lemon Garlic Yogurt Sauce is served warm, which might sound a bit unusual (warm yogurt??), but please trust. I thought the same the first time I tried this dish at Al Aseel, and happy to find I was completely wrong โ itโs fabulous!
Ingredients in Lebanese Lemon Garlic Chicken
Hereโs what you need to make this.
For the marinade
I donโt know if Al Aseel uses a yogurt marinade, but itโs an excellent flavour carrier and tenderiser. The chicken is so juicy inside, you will be amazed. (Juicier than at the restaurant).
Chicken tenderloin โ quick and easy to cut into the right shape so they sit flat on the pan, and the finished dish looks like Al Aseelโs. Itโs also more tender than chicken breast, though you can use breast in a pinch (the marinade does wonders with tenderising). Thighs also work, though they arenโt as uniform in shape as tenderloin or breast.
Yogurt โ Greek or plain yogurt, unsweetened, is an excellent flavour carrier for marinades to get the garlic infused all the way through each piece. It also creates a nice coating so the tasty flavours sticks to the surface of the chicken. Full fat please!
Lemon โ The acid in the marinade that helps tenderise, as well as adding tangy lemon flavour.
Olive oil โ To add a bit of richness and dilute the acidity of the lemon a bit so it doesnโt โcookโ the chicken.
Salt and pepper โ for seasoning the chicken.
The lemon garlic sauce
Make this while youโve got everything out for the marinade because it uses the same ingredients! In fact, the flavour in the sauce needs time to meld so needs to be made at least 1 hour ahead.
Yogurt โ Using full fat is essential here. Low fat has a โwateryโ mouthfeel to it.
Tahini โ I donโt think Al Aseel uses tahini, I think they mix yogurt with toum which is a Lebanese garlic dip made with a lot of oil. A small amount of tahini instead provides mouthfeel richness without overtaking the sauce with sesame flavour.
Olive oil โ To give the sauce a bit of richness.
Garlic โ Unusually, Iโm going to ask you to measured the garlic using teaspoons because raw garlic in a sauce like this can be quite harsh. I use 3/4 teaspoons of finely grated or garlic minced using a garlic press. If using a knife, finely chop then smear the garlic on the board using the side of the knife to make a paste, then measure.
Water โ To thin the sauce slightly, to make it drizzle-able (is that a word?).
Salt and pepper โ For seasoning.
Salt note: the recipe calls for 1 teaspoon of salt in each the marinade and sauce. I started with less but felt it was under salted for both, then kept dialling it up and landed on a teaspoon for each. Itโs not salty, I promise.
How to make Lebanese Lemon Garlic Chicken
Marinating time aside, itโs actually very quick because thereโs not that many ingredients!
Marinade chicken for 12 to 24 hours. Beyond 24 hours, thereโs diminishing returns (ie extra time doesnโt make it more tender or more flavourful) so while ok to keep it for 2 days in the fridge, beyond that Iโd freeze it instead.
Cook โ Drain off the excess marinade out of the bowl then cook the chicken pieces for 1 1/2 to 2 minutes on each side until golden. I do it in 2 batches because if you clutter the pan, the chicken will go watery and braise instead of sear. We want the golden colour!
PS The recipe calls for the pieces to be cut fairly large because each piece is turned one at a time. Itโs a pain individually turning loads of tiny pieces!
Rest โ Transfer the cooked chicken onto a plate and after the second batch is cooked, let it rest for 2 minutes. This resting time allows the juices to settle back into the chicken fibres so you get really juicy chicken flesh inside. You will be surprised. I was!
Lemon garlic sauce โ This is as easy as mixing the ingredients together, setting aside for at least an hour to let the garlic flavour meld, then heating the sauce gently only to warm in the microwave.
However, because the ingredients in the sauce are the same as the chicken marinade, itโs quite handy to just mix it up at the same time as the marinade then just refrigerate it until required.
Plating up โ Al Aseel style! Pour half the yogurt sauce into a shallow bowl or a plate. Then transfer the chicken onto the sauce using a spatula or spoon โ donโt pour it them off the plate as the resting juices on the plate tarnish your sparkling white sauce.
Garnish โ Top with remaining yogurt sauce, drizzle with olive oil and finish with a pinch of parsley. Then serve!
How to serve Al Aseelโs Lebanese Lemon Garlic Chicken
For me, Lebanese bread for sauce mopping is a must, plus then you also have the option to make wraps stuffed with the tasty chicken pieces smothered in the lemon garlic sauce. Rice is also a good option. Basmati would be my pick though any plain rice would work (thereโs certainly plenty of sauce for rice soaking).
If youโre after something more adventurous on the rice front, try Mejadra (Middle Eastern spiced lentil rice), Garlic rice or Rice Pilaf with Nuts and Dried Fruit.
Add a perky fresh salad on the side (try Lebanese Fattoush or this Ottolenghi one, sometimes I skip the chickpeas), and a fabulous Lebanese feast at home is totally within reach even on a midweek! And if there are any die-hard Al Aseel fans reading this, Iโd love to know how you think my version stacks up. โ Nagi x
PS I omitted dessert โ because I donโt have any strictly traditional Lebanese dessert recipes โ though Baklava, Persian Love Cake or Pistachio Cake would be my picks if I were looking to impress.
Watch how to make it
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Lebanese Lemon Garlic Chicken โ Al Aseel copycat
Ingredients
- 500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5โณ squares, large vein cut out (Note 1)
Lemon garlic marinade:
- 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)
Lemon garlic yogurt sauce:
- 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+ water
- 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Cooking & serving:
- 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)
Instructions
ABBREVIATED RECIPE:
- Marinade chicken 12 โ 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
FULL RECIPE:
- Marinade โ Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 โ 24 hours (Note 2).
- Sauce โ 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)
- Cook chicken โ 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 โ 2 minutes on each side until golden. Remove onto a plate.
- Repeat โ Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
- Warm sauce โ 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).
- Serving โ 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!
Recipe Notes:
- Breast โ cut the small pointy end off (that can be one piece) then slice the rest lengthways into 1.5cm / 0.6โณ thick slices, then into 4cm/1.5โณ squares.
- Boneless thighs also work. Cut or even cook them whole (you could do about 750g/1.5lb)
Nutrition Information:
Life of Dozer
His current favourite toy:
Also a bit sad to report that heโs injured his hip. Not sure how, but itโs taking longer to recover than hoped. Itโs been a couple of weeks now. Iโm taking him to see Neil Barnsley, the magic dog doctor, regularly and Iโve started him on a special Joint Support supplement rather than giving him 6 separate pills and oils.
The good news is that the problem is not related to his spine problems. In fact, his spine and nerves are in excellent condition given the status of his arthritis. I credit a lot of his remarkable improvement to a spinal support supplement I use called Canine Vital which is a purpose made mix made by Neil Barnsley.
Fingers crossed he recovers soon and is back at the beach with his mates! I have faith. Dozer is more resilient than I give him credit for. ๐ฅฐ
This is amazing! Fans of the chicken schwarma will love this too. We had it with .the easy flat breads and fattoush. โค๏ธ
This is sensational! Beyond delicious. Even my fussy 4 yr old ate it, mopping the plate. I canโt wait to roll this out for guests. Honestly, yet to have a bad recipe from Nagi.
The best!
Unfortunately I was not to impressed by this recipe. Not too much flavour to it. Wonโt make it again!
I tend to agreeโฆ.Iโm just now mixing up the sauce and trying to figure out how to give it more flavor. Maybe more tahini?
Looks devine! Have had chicken marinating since yesterday arvo and canโt wait to cook this tonight along with your Fattoush โ side note, thanks to the need for pomegranates molasses for the salad, had a lovely time poking around my local Lebanese grocer for the first time yesterday, love how your recipes inspire adventure!
Also sorry to hear about Dozerโs hip issues โ so hard when our fur babies start slowing down. In addition to the supplement your already using, suggest asking your vet about 4cyte (https://au.4cyte.global/dogs/). Iโve had all my dogs on it since one of them ruptured both her cruciate ligaments. Helped her immensely and my other seniors now arenโt showing any signs of joint issues โ itโs both a treatment and a preventive. Swear by the liquid forte version!
I made this recipe last night and we loved it! Very simple, but with delicious flavors. The sauce makes it a little different than typical Greek style chicken. I served the chickpea salad alongside, and some Naan bread, which worked out great. Thanks for the recipe.
Hi Nagi, we love your recipes so tried this one tonight. I know you say trust you in the salt but itโs way too salty! Great flavours though, so will reduce the salt next time.
Did you use normal salt or kosher salt as stated in the recipe. If using normal salt you need to reduce the amount as kosher salt is less salty
Hi Nagi! Any reason I canโt grill the chicken? Thank you!
Nagi, Has your vet (should I say, Dozerโs vet?) suggested hydrotherapy for his hip? Do you have doggy hydrotherapists near you? What is so good about it is that it helps to build up the muscles around the injury while putting no weight on the limb. We used it successfully with one of our dogs when she tore her cruciate ligament โ three weeks after her op she tore the replacement one so the vet put in a cow-sized one (didnโt know they would do that op on cows), but afterr six weeks crate rest she was favouring that leg to the extent that the bum on that side was half the size of her other one. The hydrotherapy really helped her (she was a Great Dane/Ridgeback cross, so she had really long legs).
This is delicious! I made the garlic rice to go with it, also very yummy.
My husband eats a keto diet, so itโs always hard to find recipes that the whole family can eat together so this was perfect โ he just skipped the rice. Thank you so much!
Poor mr Dozer i am.feeling reel feels for himโฆ
I had major surgery 0n 26th march and got home a few days ago , had a complete shoulderdone with titamin parts, went exceptionally well but I havenโt really struggling life on my own with my furry girls, but unfortunately both my carers are on holidays and no family to help you might say bad planning, not though as surgery was planned for sometime after May. My shoulder pain and use hit a mark and my surgeon moved things with a few days notice. Anyway Nagi I did start to prepare but hard with one ar. And hand. Can you suggest one of your recipe quick easy recipes for one hand. Would very much appreciate, I have a very short attention span. Have tried going thtu your recipes books and my Nagi Pinterest boardsโฆhehehe
Lindi, thank you so much for your lovely message โ Iโm in awe of your strength and determination, especially after such major surgery. Iโm so glad it went well, even if the timing was tough. Sending big hugs to you and your furry girls! For an easy dinner you can make with one hand, try pan fried fish then just add a splash of white wine and melt a little butter once you take the fish out (no need to chop butter into small pieces). Serve it with steamed broccolini or asparagus (easy to just trim the ends off) or use frozen veg. Hope that helps! Link for fish recipe is below. Take care and rest up. โ N x
https://salesdock.info/crispy-pan-fried-fish/%3C/a%3E%3C/p%3E
Thankyou Nagi for such a quick reply i have some lovely fresh caught flat a friend gave the week I went into surgery. Dinner sorted for Monday night . Looks really achievable for a one handed cookโฆhehehe
Big healing hugs and links for mr Dozer from us, me and Cuddlz and Zinnamon the furry girlsโฆXxx
Our whole family loves you Nagi!! Question, what can we sub for tahini? Might a small amount of peanut butter or almond butter work?
Sherilyn, thank you so much โ that absolutely made my day! ๐ฅฐ You can just skip the tahini and add a bit of extra olive oil instead (see recipe ingredients, itโs suggested as a sub), though yes, you can definitely use a small amount of peanut butter or almond butter in place of tahini. Peanut butter has a stronger flavour, so start with a bit less and adjust to taste. Almond butter is milder and a great option too. Hope the recipe turns out a treat for your family! โ N x
Cannot stress this enough!
DO NOT PUT SHOES OR SOX ON YOUR PETS!!!
They cannot distribute their weight correctly. Thatโs why they end up walking strangely. This leads to muscle, joint. hip and spine problems.
These items should not be sold for pets.
Love you Dozer!! you hairy little Angel. ๐๐ฅฐ
OMG! Thank you so much, I really appreciate you sharing this insight, and youโre absolutely right that we need to be mindful of whatโs truly best for their health and comfort. Dozer sends a big, hairy cuddle right back at you! ๐๐ฅฐ โ N x
Nagi, can I sub sesame oil for Tahini?
Hi Warren! Use peanut butter or almond butter โ see message a couple up which had the same question Let me pop this in the recipe too ๐ โ N x
PS Or just leave it out and add another tablespoon of olive oil! N x
For my senior golden I use a green lipped mussel oil from New Zealand โ Safe Sea by Four Leaf Rover โ to keep his joints limber. Hugs to Dozer
Helen, thank you so much for sharing that โ green lipped mussel oil is such a fantastic natural option for joint health, and I love hearing what works for other senior pups. Dozer sends a big hug right back to your golden! ๐ โ N x
Hi Nagi, Iโm a big fan of you and Dozer. I donโt like yogurt. Can I substitute Sour Cream??
Hi David! I would do that if I couldnโt or didnโt have yogurt, but try using 3/4 cup, a little less, because it is richer and it is usually thicker. So you might need a little more water to thin it to the right consistency. โ N x
Hi Nagi, in step two it says set aside the sauce for one hour, are you meant to leave it on the kitchen bench for one hour or put it back in the refrigerator for the hour? Thank you.
Hi Nancy! Great question thanks, to be honest, I just leave it on the counter if itโs just an hour. But I usually make it when I marinate the chicken (because itโs the same ingredients) so I leave in the fridge overnight. โ N x
Love you Dozer and you Nagi.
Maureen โ Dozer and I are sending lots of love right back to you ๐ โ N x
Aw Dozer get well darling boy. itโs probably that he getting on in years too just like us when we get older our bones dislodge at inopportune times ,you are doing such an awesome job with him Nagixx
Carolyn, thank you so much for your kind words โ they really mean a lot. Youโre right, Dozer is getting older, and his little body has its moments, but heโs doing his best. Your support is truly appreciated, and Iโm doing my best to keep him as comfy as possible. Big hugs from Dozer and me! ๐ โ N x
Give Dozer a pat for me. Also: think this will work in the oven?
I have marinated bone-in thighs this arvo and put them in the oven just now. Will try to remember to update laterโฆ
It worked great. I took the thighs out of the marinade and baked them, then added the sauce dressing etc after, as per the recipe.
Hi Lisa! Pat passed on and happily received ๐ Unfortunately donโt think it will work in the oven because they wonโt colour by the time they cook through. However, you could totally broil / oven grill it! High heat, close to the heat source, honestly not even 10 minutes, probably about 8 minutes to cook though. โ N x