Name: Zesty Lebanese Lemon Garlic Chicken Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 12 h 23 min
Cuisine: Lebanese
Ingredients: 500 g chicken tenderloin, cut into 4 cm squares; 1 tsp cooking salt; 2 tbsp olive oil; 4 tbsp Greek or plain yogurt; 3 tbsp lemon juice; 1 tbsp garlic, finely grated or crushed; 1 tbsp olive oil; 1 cup Greek or plain yogurt; 3/4 tsp garlic, finely grated or crushed; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp tahini (or olive oil as substitute); 1 tbsp+ water (to adjust consistency); 1 tsp cooking salt; 1 tsp parsley, roughly chopped; Lemon wedges; Extra virgin olive oil, for drizzling; Lebanese bread, for serving

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Introduction

Zesty Lebanese Lemon Garlic Chicken is a vibrant and flavorful dish that combines tender chicken with a tangy, creamy sauce. Marinated overnight and cooked to golden perfection, this recipe offers a perfect balance of zest, garlic, and freshness that’s sure to delight your taste buds.

This image shows a white bowl filled with several pieces of grilled chicken thighs that have a golden-brown, slightly charred surface, layered over cooked onions that look soft and translucent at the bottom. On top of the chicken, there are dollops of white creamy sauce with small green herb pieces sprinkled over it, and thin green herb pieces are scattered around the dish. Three slices of lemon are placed on top and around the chicken, adding a bright yellow color, with one lemon half showing a grilled, slightly caramelized surface. The bowl rests on a gray cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g chicken tenderloin, cut into 4 cm squares
1 tsp cooking salt
2 tbsp olive oil (for cooking)
4 tbsp Greek or plain yogurt (for marinade)
3 tbsp lemon juice (for marinade)
1 tbsp garlic, finely grated or crushed (for marinade)
1 tbsp olive oil (for marinade)
1 cup Greek or plain yogurt (for sauce)
3/4 tsp garlic, finely grated or crushed (for sauce)
2 tbsp extra virgin olive oil (for sauce)
1 tbsp lemon juice (for sauce)
1 tbsp tahini or olive oil (for sauce)
1 tbsp+ water (to adjust sauce thickness)
1 tsp cooking salt (for sauce)
1 tsp parsley, roughly chopped (for garnish)
Lemon wedges (for serving)
Extra virgin olive oil (for drizzling)
Lebanese bread (for serving)

Instructions

Step 1: In a bowl, combine 4 tablespoons of yogurt, 3 tablespoons of lemon juice, 1 tablespoon of grated garlic, 1 tablespoon of olive oil, and 1 teaspoon of salt. Toss the chicken pieces until well coated. Refrigerate and marinate for 12 to 24 hours for maximum flavor.
Step 2: In a microwave-safe bowl, whisk together 1 cup of yogurt, 3/4 teaspoon of grated garlic, 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, 1 tablespoon of tahini (or olive oil), and water to reach your desired consistency. Let it sit for an hour to let the flavors meld.
Step 3: Remove excess marinade from the chicken and heat 1 tablespoon of olive oil in a large non-stick pan over high heat. Cook half of the chicken pieces for 1.5 to 2 minutes on each side until golden brown. Transfer to a plate.
Step 4: Clean the pan by scraping out any browned bits. Add the remaining tablespoon of olive oil and cook the rest of the chicken similarly. Let the cooked chicken rest for about 2 minutes to retain juiciness.
Step 5: Microwave the sauce for 40 seconds to warm it. Whisk again and adjust the flavor by adding more lemon juice for tang or water to loosen as needed.
Step 6: Spread half the sauce in a shallow bowl. Place the chicken on top, then spoon over the remaining sauce. Drizzle with extra virgin olive oil, sprinkle with chopped parsley, and serve immediately with lemon wedges and Lebanese bread.

Tips & Variations

For extra flavor, marinate the chicken overnight or up to 24 hours to allow the zesty lemon and garlic to deeply penetrate the meat.
Substitute tahini with extra olive oil if you prefer a lighter sauce without the nutty flavor.
Serve with warm pita or flatbread to soak up every bit of the delicious sauce.
Add a pinch of smoked paprika or sumac to the marinade for a subtle smoky twist.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan over medium heat to avoid drying out. Warm the sauce in the microwave briefly, stirring before serving to maintain its creamy texture.

How to Serve

This dish is presented in a white bowl filled with several grilled chicken pieces that have a golden-brown crispy skin with some darker char marks. The chicken sits on a bed of sautéed onions and herbs, giving a mix of light brown and green colors underneath. On top of the chicken, dollops of creamy white sauce are placed unevenly, each sprinkled with fresh green herbs. There are also several lemon slices, some grilled with caramelized edges and others fresh, positioned on and around the chicken. The bowl is set on a soft gray cloth over a white marbled surface, adding a subtle textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use chicken breasts or thighs cut into similar-sized pieces. Keep in mind thighs will be juicier while breasts may cook faster, so adjust cooking times accordingly.

Is this recipe suitable for a dairy-free diet?

This recipe uses yogurt in the marinade and sauce, which contains dairy. You could try substituting with coconut yogurt or another non-dairy alternative, but the flavor and texture will be slightly different.