The bold flavors of garlic and lemon are the stars of this Lebanese Lemon Garlic Chicken — a tender, zesty dish made famous by the beloved Sydney eatery Al Aseel. Using a yogurt-based marinade, this chicken becomes incredibly juicy and full of flavor, with a creamy garlic sauce that’s gently warmed to perfection.
What makes this dish so special is its simplicity and impact. Served over a base of the yogurt sauce with a drizzle of olive oil and a sprinkle of herbs, it’s as beautiful as it is delicious. This recipe is a must-try for garlic lovers and Mediterranean food fans. Whether served with flatbread or rice, it makes for an impressive and satisfying meal any day of the week.
Full Recipe:
For the Marinade:
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500g / 1lb chicken tenderloin or breast, cut into 4cm / 1.5″ pieces
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4 tbsp Greek or plain full-fat yogurt
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3 tbsp fresh lemon juice
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1 tbsp finely grated or crushed garlic (about 4 cloves)
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1 tbsp olive oil
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1 tsp kosher or cooking salt
For the Lemon Garlic Yogurt Sauce:
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1 cup full-fat Greek or plain yogurt
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3/4 tsp finely grated or crushed garlic (about 1 clove)
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2 tbsp extra virgin olive oil
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1 tbsp lemon juice
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1 tbsp tahini or extra 1 tbsp olive oil
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1 tbsp or more water (to desired consistency)
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1 tsp kosher or cooking salt
For Cooking & Serving:
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2 tbsp olive oil (for pan searing)
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1 tsp fresh parsley or mint, chopped
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Lemon wedges & extra virgin olive oil (for garnish)
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Lebanese flatbread or pita (for serving)
Directions:
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In a bowl, mix all marinade ingredients. Add chicken and toss to coat. Cover and marinate for at least 12 hours, preferably 24 hours in the fridge.
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In a separate bowl, whisk together all sauce ingredients. Set aside for 1 hour at room temperature to allow flavors to meld.
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After marinating, drain excess marinade. Heat 1 tbsp olive oil in a non-stick skillet over high heat.
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Sear half the chicken pieces for 1.5–2 minutes per side until golden brown. Remove and repeat with the second half using remaining oil.
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While chicken rests (2 minutes), microwave sauce for about 40 seconds to warm gently. Whisk again and adjust consistency with water if needed.
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Spread half the sauce on a serving plate. Use a spatula to place the chicken over it (don’t pour to avoid messy plating).
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Spoon remaining sauce over chicken, drizzle with olive oil, and sprinkle parsley. Serve with lemon wedges and warm flatbread.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 285 kcal | Servings: 4 servings
A Deep Dive into Lebanese Lemon Garlic Chicken – A Beloved Classic
Lebanese cuisine is known for its bright flavors, fresh ingredients, and the skillful balance of herbs and spices. Among its many treasured dishes, Lebanese Lemon Garlic Chicken, inspired by the signature version at the famous Al Aseel restaurant in Sydney, has earned a special place in the hearts (and stomachs) of food lovers around the world.
This dish isn’t just a recipe — it’s a culinary experience that captures the essence of Lebanese comfort food: warm, tangy, creamy, and deeply satisfying. The Al Aseel version of this chicken has a kind of cult status, and now, thanks to home adaptations, anyone can bring those restaurant-quality flavors to their own kitchen.
The Cultural Influence of Lemon Garlic Chicken
Lebanese cuisine is deeply rooted in the Mediterranean tradition, drawing influence from the Levant, North Africa, and nearby regions. Garlic, yogurt, and lemon are foundational to this food culture, and in this dish, their power is celebrated in full force.
This isn’t just grilled chicken with a dipping sauce — it’s a celebration of marination, texture, and layering of taste. The chicken is deeply infused with flavor before it even hits the pan, thanks to a rich yogurt-based marinade. And the magic doesn’t stop there — a warm garlic-lemon yogurt sauce is lovingly poured over the top before serving, creating a smooth and fragrant finish.
The Lebanese Lemon Garlic Chicken is often enjoyed as part of a larger mezze spread or as the centerpiece of a home-cooked feast. Its cultural importance lies in its versatility — served at casual family dinners or festive gatherings alike, it embodies the heart of Lebanese hospitality.
What Makes This Dish Unique?
What sets this dish apart is the dual use of yogurt — first in the marinade and then in the sauce. Yogurt is not just a flavoring agent here; it acts as a tenderizer, flavor booster, and even a texture enhancer. When combined with garlic and lemon juice, it penetrates the chicken beautifully, resulting in pieces that are tender and juicy to the core.
Unlike other yogurt-based sauces that are served cold, this one is gently warmed, creating a luscious, velvety drizzle that blends with the seared bits of chicken perfectly. The slight warmth enhances the garlic’s depth without making the yogurt curdle — a clever twist that surprises and delights.
The plating also echoes the elegance of the restaurant dish it’s based on: the sauce is first laid down as a bed for the chicken, ensuring that every bite is drenched in flavor. A final drizzle of olive oil and a sprinkle of fresh parsley add color and aromatic contrast, elevating the whole presentation.
Serving Suggestions for the Ultimate Experience
One of the best ways to enjoy Lebanese Lemon Garlic Chicken is with traditional Lebanese flatbread or warm pita. The bread acts as both utensil and vessel, perfect for scooping up every last bit of the creamy sauce. It’s an essential element in the dining experience, making the dish interactive and soulful.
You can also serve the chicken with fragrant rice dishes such as Mejadra (a spiced lentil and rice dish), simple basmati rice, or even garlic rice. These options soak up the sauce wonderfully and round out the plate with satisfying grains.
A crisp, refreshing salad like Lebanese Fattoush or a cucumber-tomato medley complements the richness of the chicken. The acidity and crunch from the fresh vegetables provide balance and keep the meal from feeling too heavy.
For a more indulgent spread, consider adding small mezze plates such as hummus, baba ghanoush, or labneh with olive oil and za’atar. These additions turn the dish into a full Lebanese-style dinner party that’s as festive as it is comforting.
Nutrition & Dietary Considerations
Despite its indulgent flavor, Lebanese Lemon Garlic Chicken is relatively healthy. The use of Greek yogurt instead of cream or butter keeps the fat content moderate while delivering a rich mouthfeel. The chicken itself is a lean protein source, and olive oil brings heart-healthy fats to the plate.
The dish is naturally gluten-free when served with rice or gluten-free flatbread. It’s also low in carbohydrates and high in protein, making it a good option for low-carb or high-protein diets. You can easily customize the fat content by adjusting the amount of olive oil or using a lower-fat yogurt, though full-fat yogurt is recommended for the most authentic taste and texture.
Variations and Customization Tips
If you don’t have chicken tenderloins on hand, this dish can easily be made with chicken thighs or breast. Thighs will yield a slightly richer, more succulent texture, while breast pieces remain lean and light, especially when marinated properly.
For those who prefer stronger garlic flavor, adding a touch more garlic to the sauce or marinade can bring that punch. But do tread carefully — raw garlic can be overpowering if not balanced properly, so always taste as you go.
If tahini isn’t available or you prefer a more neutral flavor, simply replace it with extra olive oil. Tahini adds a mild sesame nuttiness and creamy depth, but the dish stands up well without it.
And for spice lovers, a pinch of ground cumin or Aleppo pepper in the marinade could add subtle warmth and complexity.
How to Store and Reheat Leftovers
This dish keeps well in the refrigerator for up to 3 days. The key is to store the chicken and sauce separately if possible, especially if you plan to reheat. The sauce, being yogurt-based, should be reheated gently to prevent curdling. Use low power in the microwave or warm it in a saucepan over very low heat, stirring constantly.
If the chicken has already been smothered in sauce, you can still reheat both together, but you’ll need to do it slowly and keep the temperature low to maintain the integrity of the yogurt.
For longer storage, the marinated raw chicken can be frozen and thawed later — it actually marinates during the thawing process, making it even more flavorful by the time you’re ready to cook.
Why This Dish Is Worth Mastering
Learning to make Lebanese Lemon Garlic Chicken is like unlocking a door to authentic Middle Eastern home cooking. It’s a dish that’s impressive enough for entertaining yet simple enough to make on a weeknight. The ingredients are humble — yogurt, garlic, lemon, olive oil — but the results are far from ordinary.
It teaches core cooking skills: the art of marinating, balancing acidity and fat, working with yogurt sauces, and plating with finesse. It’s also a highly forgiving recipe, with room for adaptation based on your personal preferences or pantry availability.
If you’re looking to add something special to your recipe repertoire that never fails to please, this chicken should be at the top of your list.
Conclusion
Lebanese Lemon Garlic Chicken is a dish that combines comfort, bold flavor, and cultural heritage in every bite. Inspired by the famed Al Aseel restaurant but made for home kitchens, this version captures everything that makes Middle Eastern cuisine so beloved — bright citrus, creamy yogurt, rich garlic, and that unmistakable homemade feel.
Whether you’re serving it up for your family, impressing guests, or just cooking for yourself, this recipe delivers a memorable meal that brings people together. It’s more than just food — it’s a warm invitation into the heart of Lebanese hospitality.
And once you’ve tasted that warm lemon garlic yogurt sauce melting into perfectly seared chicken, you’ll understand why this dish is worth making again and again.