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, it’s outrageously good and making it at home is easy!
Al Aseel’s Lemon Garlic Chicken
Al Aseel proudly declares itself to be “Sydney’s best Lebanese restaurant” – a bold claim, but who am I to argue? I haven’t personally tried every Lebanese spot in Sydney (though that sounds like a challenge I’d 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 weeks’ Chocolate Chip Cookies!
Yogurt marinade and yogurt sauce
The key ingredient in this Al Aseel copycat recipe is yogurt. It’s 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 it’s 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 – it’s fabulous!
Ingredients in Lebanese Lemon Garlic Chicken
Here’s what you need to make this.
For the marinade
I don’t know if Al Aseel uses a yogurt marinade, but it’s an excellent flavour carrier and tenderiser. The chicken is so juicy inside, you will be amazed. (Juicier than at the restaurant).
Chicken tenderloin – quick and easy to cut into the right shape so they sit flat on the pan, and the finished dish looks like Al Aseel’s. It’s 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 aren’t as uniform in shape as tenderloin or breast.
Yogurt – 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 – The acid in the marinade that helps tenderise, as well as adding tangy lemon flavour.
Olive oil – To add a bit of richness and dilute the acidity of the lemon a bit so it doesn’t “cook” the chicken.
Salt and pepper – for seasoning the chicken.
The lemon garlic sauce
Make this while you’ve 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 – Using full fat is essential here. Low fat has a “watery” mouthfeel to it.
Tahini – I don’t 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 – To give the sauce a bit of richness.
Garlic – Unusually, I’m 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 – To thin the sauce slightly, to make it drizzle-able (is that a word?).
Salt and pepper – 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. It’s not salty, I promise.
How to make Lebanese Lemon Garlic Chicken
Marinating time aside, it’s actually very quick because there’s not that many ingredients!
Marinade chicken for 12 to 24 hours. Beyond 24 hours, there’s diminishing returns (ie extra time doesn’t make it more tender or more flavourful) so while ok to keep it for 2 days in the fridge, beyond that I’d freeze it instead.
Cook – 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. It’s a pain individually turning loads of tiny pieces!
Rest – 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 – 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, it’s quite handy to just mix it up at the same time as the marinade then just refrigerate it until required.
Plating up – 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 – don’t pour it them off the plate as the resting juices on the plate tarnish your sparkling white sauce.
Garnish – Top with remaining yogurt sauce, drizzle with olive oil and finish with a pinch of parsley. Then serve!
How to serve Al Aseel’s 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 (there’s certainly plenty of sauce for rice soaking).
If you’re 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, I’d love to know how you think my version stacks up. – Nagi x
PS I omitted dessert – because I don’t have any strictly traditional Lebanese dessert recipes – 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 – Al Aseel copycat
Ingredients
- 500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5″ 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 – 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
FULL RECIPE:
- Marinade – Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 – 24 hours (Note 2).
- Sauce – 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 – 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 – 2 minutes on each side until golden. Remove onto a plate.
- Repeat – Scrape out / roughly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
- Warm sauce – 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 – 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 – cut the small pointy end off (that can be one piece) then slice the rest lengthways into 1.5cm / 0.6″ thick slices, then into 4cm/1.5″ 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 he’s injured his hip. Not sure how, but it’s taking longer to recover than hoped. It’s been a couple of weeks now. I’m taking him to see Neil Barnsley, the magic dog doctor, regularly and I’ve 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. 🥰
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:-
“Yogurt – Using full fat is essential here. Low fat has a “watery” mouthfeel to it.”
Thanks for helping Bryn out, Sonya! – N x
Haha – any time Nagi…! (it was funny leaving a post timed & dated in the ‘future’…! the time & date of the comments made were in your local time – me being in the northern hemisphere, I was a good few hours behind!) :o)
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. Hadn’t even taken the time to read through the post!! Thank you
No problem Bryn! I often find myself in a similar rush – heading to class! I hope you sourced the right ingredients & enjoyed…! I’m going to try this next weekend. Bon appetit! Sonya
Sorry to hear about Dozer – he’s a good boy.
Regarding the sauce. I don’t own a microwave., how should I heat?
Hi Suzin! Just mix it up in a saucepan and heat over low heat 🙂 N x
I don’t like using microwaves – for me – a pot on the stove to heat up
Nagi – 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 – you tell her please. And heal well with that hip, darling boy. Woof.
Made me go listen as well. Definitely not the best! haha
So noted Sarah-Jane!!! I never was the cool kid at school when it came to music 😆
OMG – that made me watch immediately (I would have watched later) – the music is slo-mo. Thanks for the giggle.
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 🙂 N x
Get well soon, gorgeous Dozer. They are such a worry when not well.
I know 😭😭😭 I fret about him all the time 😭 – 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 I’m afraid it wouldn’t be great for this recipe. I think I know what you mean though – a sort of slow braised yogurt sauce type dish. I’d have to look into it but feel like there’s potential there! 🙂 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 – its kept our wonky legged cat going for nearly 2 decades
Hi Samantha! Yes, it is new – I’ve 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 “all the time”, that’s all you need for directions – just a little reminder of what temp, or what bake time etc 🙂 Actually, to be honest, I find it helpful for myself!! That’s why I started doing it 🙂 N xc
Love and prayers for healing for Dozer x
Thanks Lucy! Dozer sends virtual furry hugs 🙂 – N x
I hope Dozer’s 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 — Dozer is still working through his hip injury, but your love and support mean a lot to us. Hugs right back at you! 💛 – N x
receipe sounds great will try it. Hurry up and get-well Dozer, Nagi needs you.
I do need him!!! 😭 Seeing him happy at the beach makes me happy. I am fretting too much about him at the moment, I don’t like seeing him not well! – 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 🥰
Valerie, thank you so much for your kind words — Dozer is taking it slow, but we’re doing everything we can to help him heal. I’ll definitely give him a big hug from you! He sends his love right back 🐾💛 – 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 “marinate” it in the lemon juice for a few minutes (or lime if I’m 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?
Hi AE! You are so lucky 🙂 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. – N x
Labneh wont work as it strained almost cheese like and has added salt. It wont result in the desired drizzle-ness.
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 I’m off to the grocers in the morning to pick up some tenders. I have both thighs and breasts in the freezer, but I think I’d like to use your original suggestion. I have everything else – Lebanese bread aside – and can’t 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. ♡♡
Warmest Wishes from The Canadian Prairies.
Alex, thank you so much for your lovely message — it really made my day! I truly appreciate your kind words. I hope you enjoy making the dish — and EATING it! I’ll keep you updated on Dozer’s progress, and your support means the world to us both. Big hugs and love right back to you from here! 💛 – N x
This sounds delicious but I don’t 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 🙂 – N x
Can I sub chinese sesame paste for the tahini? Always looking for recipes to use up this paste (it’s such a big jar)
Yes! Use a little less as it’s stronger 🙂 – N x
Yum this looks devine, will have to add to my meal plan for next week. I hope Dozer recovers quickly from his hip injury 🙁 I’m sure you are one of the best dog mums around!
Sarah, thank you so much for your kind words! I’m so glad you like the look of the recipe — I hope it makes it to your meal plan! Dozer is still working on his recovery, but your support means a lot to us both. I’ll keep doing my best for him, and I really appreciate you saying that! 💛 – N x
OK – fingers crossed for Dozer first of all – wish I could talk ‘dog’ > would love to come over and compare notes! The chicken sounds fab – the temperature of the sauce does not bother me. Methinks thighs for me and I always use Greek yoghurt and have tahini in the house, and actually my breakfast usually is made up of Lebanese bread or sourdough piled high with fab stuff like this 🙂 !
Eha, thank you so much for your message! It would be amazing to compare notes on “dog language” — if only we could! I’m so glad the recipe sounds good to you, and I love that you’ve got the Greek yogurt and tahini ready to go. That breakfast combo with Lebanese bread or sourdough sounds absolutely delicious — I might just have to try that myself! 💛 – N x