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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 🥰
Cannot stress this enough!
DO NOT PUT SHOES OR SOX ON YOUR PETS!!!
They cannot distribute their weight correctly. That’s 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. 😉🥰
OMG! Thank you so much, I really appreciate you sharing this insight, and you’re absolutely right that we need to be mindful of what’s truly best for their health and comfort. Dozer sends a big, hairy cuddle right back at you! 😉🥰 – N x
Nagi, can I sub sesame oil for Tahini?
Hi Warren! Use peanut butter or almond butter – see message a couple up which had the same question Let me pop this in the recipe too 🙂 – 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 – Safe Sea by Four Leaf Rover – to keep his joints limber. Hugs to Dozer
Helen, thank you so much for sharing that — 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! 💛 – N x
Hi Nagi, I’m a big fan of you and Dozer. I don’t like yogurt. Can I substitute Sour Cream??
Hi David! I would do that if I couldn’t or didn’t 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. – 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 it’s just an hour. But I usually make it when I marinate the chicken (because it’s the same ingredients) so I leave in the fridge overnight. – N x
Love you Dozer and you Nagi.
Maureen – Dozer and I are sending lots of love right back to you 💛 – N x
Aw Dozer get well darling boy. it’s 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 — they really mean a lot. You’re right, Dozer is getting older, and his little body has its moments, but he’s doing his best. Your support is truly appreciated, and I’m doing my best to keep him as comfy as possible. Big hugs from Dozer and me! 💛 – 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 later…
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 🙂 Unfortunately don’t think it will work in the oven because they won’t 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. – N x
Love this recipe. Dozer is such a good and patient boy. That’s such a help in healing him. Please let us know when you’re beach bound!
Gail, thank you so much — I’m so glad you love the recipe! Dozer is such a patient boy, and it’s amazing how much that helps in his healing. I’ll definitely keep you updated on when we’re beach bound! 💙 – N x
re Dozer’s hip… check out book by Caroline Ingraham: ‘Help Your Dog Heal Itself: A-Z guide to using essential oils and herbs for hidden and common problems’
DW, thank you so much for the recommendation — that book sounds like a great resource! I’ll definitely check it out. I appreciate you thinking of Dozer and sharing this with me. 💛 – N x
Please keep us informed about Dozer’s progress. I’m praying that he heals completely from his hip injury!!
Marca, thank you so much for your kind words and prayers — they mean a lot. I’ll definitely keep you updated on Dozer’s progress. I’m doing everything I can to help him heal, and your support is truly appreciated. 💛 – N x
Get well soon Dozer
Dozer says thank you! – N x
LEBANESE GARLIC CHICKEN SOUNDS GOOD…GOING 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 — they truly mean a lot to me. I hope you enjoy the Lebanese garlic chicken! You’re so right, our pets really are family, and they bring so much love into our lives. 💛 – 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:-
“Yogurt – Using full fat is essential here. Low fat has a “watery” mouthfeel to it.”
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
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)
Sorry to hear about Dozer – he’s a good boy.
Regarding the sauce. I don’t own a microwave., how should I heat?
I don’t like using microwaves – for me – a pot on the stove to heat up
Hi Suzin! Just mix it up in a saucepan and heat over low heat 🙂 N x
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.
OMG – that made me watch immediately (I would have watched later) – 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 😆
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 🙂 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