Uploaded April 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/lebanese-lemon-garlic-chicken-al-aseel-copycat
A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! - Nagi x
PS. Please measure the garlic - too much is harsh, too little is sad.
PPS. The salt might seem a lot, but please trust me!
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Al Aseel Lebanese Lemon Garlic Chicken
500g/ 1lb chicken tenderloin cut into 4cm/1.5" squares, large vein cut out (or breast)
LEMON GARLIC MARINADE:
4 tbsp Greek or plain yogurt (65g)
3 tbsp lemon juice
1 tbsp garlic, finely minced (~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 (250g)
1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove)
2 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tbsp tahini (hulled), or extra 1 tbsp olive oil
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 & extra virgin olive oil, for garnish
1. Mix marinade, coat chicken, marinade 12 – 24 hours.
2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using.
3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken.
4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads!
Recipe ⬇️ or print: recipetineats.com/lebanese-lemon-garlic-chicken-al-aseel-copycat
A copycat of a signature dish at Al Aseel, a popular Lebanese restaurant in Sydney! Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce. Warm yogurt may sound unusual, but one bite will win you over! - Nagi x
PS. Please measure the garlic - too much is harsh, too little is sad.
PPS. The salt might seem a lot, but please trust me!
–––––––––––––––-
Al Aseel Lebanese Lemon Garlic Chicken
500g/ 1lb chicken tenderloin cut into 4cm/1.5" squares, large vein cut out (or breast)
LEMON GARLIC MARINADE:
4 tbsp Greek or plain yogurt (65g)
3 tbsp lemon juice
1 tbsp garlic, finely minced (~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 (250g)
1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove)
2 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tbsp tahini (hulled), or extra 1 tbsp olive oil
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 & extra virgin olive oil, for garnish
1. Mix marinade, coat chicken, marinade 12 – 24 hours.
2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using.
3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken.
4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads!
