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
Love this recipe. Dozer is such a good and patient boy. Thatโs such a help in healing him. Please let us know when youโre beach bound!
Gail, thank you so much โ Iโm so glad you love the recipe! Dozer is such a patient boy, and itโs amazing how much that helps in his healing. Iโll definitely keep you updated on when weโre beach bound! ๐ โ N x
re Dozerโs hipโฆ check out book by Caroline Ingraham: โHelp Your Dog Heal Itself: A-Z guide to using essential oils and herbs for hidden and common problemsโ
DW, thank you so much for the recommendation โ that book sounds like a great resource! Iโll definitely check it out. I appreciate you thinking of Dozer and sharing this with me. ๐ โ N x
Please keep us informed about Dozerโs progress. Iโm praying that he heals completely from his hip injury!!
Marca, thank you so much for your kind words and prayers โ they mean a lot. Iโll definitely keep you updated on Dozerโs progress. Iโm doing everything I can to help him heal, and your support is truly appreciated. ๐ โ N x
Get well soon Dozer
Dozer says thank you! โ N x
LEBANESE GARLIC CHICKEN SOUNDS GOODโฆGOING TO TRY IT. LOVE, PRAYERS AND GODS BLESSINGS FOR YOU AND DOZER. OUR PETS AND ANIMAL FRIENDS ARE OUR FAMILY AND PUT SO MUCH LOVE INTO OUR LIVES.
Peter, thank you so much for your kind words โ they truly mean a lot to me. I hope you enjoy the Lebanese garlic chicken! Youโre so right, our pets really are family, and they bring so much love into our lives. ๐ โ N x
Does the fat content of the yogurt matter in this dish? I always have plain nonfat Greek on hand but will buy whole fat if needed. This sounds delicious
Nagi mentions this in her ingredients list:-
โYogurt โ Using full fat is essential here. Low fat has a โwateryโ mouthfeel to it.โ
So sorry. Ugh! I always read her posts and would have caught that but I read the email while heading into class and thought it looked delicious and wanted to add ingredients immediately to grocery list. Hadnโt even taken the time to read through the post!! Thank you
No problem Bryn! I often find myself in a similar rush โ heading to class! I hope you sourced the right ingredients & enjoyedโฆ! Iโm going to try this next weekend. Bon appetit! Sonya
Thanks for helping Bryn out, Sonya! โ N x
Haha โ any time Nagiโฆ! (it was funny leaving a post timed & dated in the โfutureโโฆ! the time & date of the comments made were in your local time โ me being in the northern hemisphere, I was a good few hours behind!) :o)
Sorry to hear about Dozer โ heโs a good boy.
Regarding the sauce. I donโt own a microwave., how should I heat?
I donโt like using microwaves โ for me โ a pot on the stove to heat up
Hi Suzin! Just mix it up in a saucepan and heat over low heat ๐ N x
Nagi โ someone needs to help you funk up (yes, I meant funk, as in funky). Your video music. This one was horrendous. I was laughing so hard I missed the show!
P.S. Dozer โ you tell her please. And heal well with that hip, darling boy. Woof.
OMG โ that made me watch immediately (I would have watched later) โ the music is slo-mo. Thanks for the giggle.
So noted Sarah-Jane!!! I never was the cool kid at school when it came to music ๐
Made me go listen as well. Definitely not the best! haha
Would this work in the air fryer?
Absolutely but I am not sure of the cook time and heat, sorry! I keep meaning to add an Air fryer Queen to my team so I can add air fryer directions to all my recipes ๐ N x
Get well soon, gorgeous Dozer. They are such a worry when not well.
I know ๐ญ๐ญ๐ญ I fret about him all the time ๐ญ โ N x
Hi Nagi, is there some way to make this style of recipe in a slow cooker? thank you so much, looking forward to your response.
Hi Nancy! A big part of the tastiness of this dish is the searing of the chicken, so Iโm afraid it wouldnโt be great for this recipe. I think I know what you mean though โ a sort of slow braised yogurt sauce type dish. Iโd have to look into it but feel like thereโs potential there! ๐ N x
Love the abbreviated version of the recipe -is this a new thing?
Get well soon Dozer.. We recommend salt free home made chicken bone broth โ its kept our wonky legged cat going for nearly 2 decades
Hi Samantha! Yes, it is new โ Iโve been doing it for a few months. I thought it would be a handy way to give people overview of a recipe, then later if it becomes a recipe you make โall the timeโ, thatโs all you need for directions โ just a little reminder of what temp, or what bake time etc ๐ Actually, to be honest, I find it helpful for myself!! Thatโs why I started doing it ๐ N xc
Love and prayers for healing for Dozer x
Thanks Lucy! Dozer sends virtual furry hugs ๐ โ N x
I hope Dozerโs hit injure is doing much better. I just love your beautiful baby. Hugs to him and you, love Joan
Joan, thank you so much for your kind message โ Dozer is still working through his hip injury, but your love and support mean a lot to us. Hugs right back at you! ๐ โ N x
receipe sounds great will try it. Hurry up and get-well Dozer, Nagi needs you.
I do need him!!! ๐ญ Seeing him happy at the beach makes me happy. I am fretting too much about him at the moment, I donโt like seeing him not well! โ N x
I am sorry to hear that Dozer has injured his hip, I hope he recovers quickly and he can get back to the beach with his friends. Give him a big hug from me please, he is so very adorable ๐ฅฐ
Valerie, thank you so much for your kind words โ Dozer is taking it slow, but weโre doing everything we can to help him heal. Iโll definitely give him a big hug from you! He sends his love right back ๐พ๐ โ N x
It sounds excellent! I love all the yogurt sauces.
Often, to reduce the harshness of the raw garlic without losing flavour, I sort of โmarinateโ it in the lemon juice for a few minutes (or lime if Iโm cooking Mexican, and it seems to work even better) before mixing with the yogurt.
Just a quick question, since I have multiple Lebanese shops in my area, do you have any thoughts on using labneh instead of yogurt?
Labneh wont work as it strained almost cheese like and has added salt. It wont result in the desired drizzle-ness.
Hi AE! You are so lucky ๐ I have a few not far and I just love leisurely browsing through them! Labne is thicker so you can use it but start with half and use more water to thin the sauce. โ N x
Hello Nagi!
May I say first off, it is a joy and a treat to see you and Dozer in my inbox again! Last week was such a relief, and that continues! Thank you for your reassuring reply.
This recipe looks and sounds delicious, and Iโm off to the grocers in the morning to pick up some tenders. I have both thighs and breasts in the freezer, but I think Iโd like to use your original suggestion. I have everything else โ Lebanese bread aside โ and canโt wait to make your dish and report back on it!
I hope sweet wee Dozer will be fully on the mend soon, Nagi . . . he is indeed resilient and strong just as his mistress is!
Sending Big Hugs and Love to both of you. โกโก
Warmest Wishes from The Canadian Prairies.
Alex, thank you so much for your lovely message โ it really made my day! I truly appreciate your kind words. I hope you enjoy making the dish โ and EATING it! Iโll keep you updated on Dozerโs progress, and your support means the world to us both. Big hugs and love right back to you from here! ๐ โ N x
This sounds delicious but I donโt eat chicken. Do you think it would work with chunks of white fish?
YES! Only marinate for 30 minutes. And when you see the fish version of this on my website one day, know it was you who gave me the idea ๐ โ N x
Can I sub chinese sesame paste for the tahini? Always looking for recipes to use up this paste (itโs such a big jar)
Yes! Use a little less as itโs stronger ๐ โ N x