Zesty Lebanese Lemon Garlic Chicken Recipe
Zesty Lebanese Lemon Garlic Chicken is a vibrant and flavorful dish featuring marinated chicken tenderloins cooked to golden perfection and served with a creamy, tangy garlic yogurt sauce. This recipe combines the bright notes of lemon with the savory depth of garlic and olive oil, offering a tender, juicy chicken dish that’s perfect for a fresh, Middle Eastern-inspired meal.
- Prep Time: 15 minutes (plus 12-24 hours marinating)
- Cook Time: 8 minutes
- Total Time: 12 hours 23 minutes (including marinade time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Lebanese
- Diet: Halal
Ingredients
Scale
For the Chicken Marinade
- 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
For the Creamy Garlic Sauce
- 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
For Garnish and Serving
- 1 tsp parsley, roughly chopped
- Lemon wedges
- Extra virgin olive oil, for drizzling
- Lebanese bread, for serving
Instructions
- Prepare the Marinade: 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 in this mixture until well coated. Cover and refrigerate for 12 to 24 hours to allow the flavors to deeply penetrate the meat.
- Make the Creamy Garlic Sauce: 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 enough water to reach your desired sauce consistency. Let the sauce sit for about an hour to allow the garlic flavor to develop fully.
- Cook the Chicken – First Half: Remove the excess marinade from the chicken pieces. Heat 1 tablespoon of olive oil in a large non-stick pan over high heat. Arrange half of the chicken pieces and cook each side for 1.5 to 2 minutes until they turn golden brown. Transfer cooked chicken to a plate and keep warm.
- Cook the Chicken – Second Half: Clean the skillet by scraping out any browned bits to prevent burning. Add remaining olive oil and cook the rest of the chicken pieces similar to the first batch. Once cooked, allow the chicken to rest for about 2 minutes to retain its juiciness.
- Warm and Adjust the Sauce: Warm the prepared garlic sauce in the microwave for 40 seconds. Whisk it well, then adjust the flavor by adding more lemon juice for tanginess or additional water if a thinner consistency is preferred.
- Assemble and Serve: Spread half of the creamy sauce in a shallow serving bowl. Arrange the cooked chicken evenly on top. Spoon over the remaining sauce, drizzle with extra virgin olive oil, and sprinkle with chopped parsley. Serve immediately with lemon wedges and Lebanese bread to soak up the delicious sauce.
Notes
- Marinating the chicken for 12-24 hours enhances flavor and tenderness significantly.
- Adjust the amount of garlic in the sauce to suit your preference for pungency.
- If tahini is unavailable or disliked, use extra olive oil for the sauce’s creamy texture.
- The cooking time may vary depending on the thickness of chicken pieces; ensure they are cooked through but still juicy.
- Serve with warm Lebanese bread for an authentic experience and to enjoy the sauce fully.
Keywords: Lebanese chicken, lemon garlic chicken, marinated chicken, Mediterranean chicken, yogurt chicken, Middle Eastern recipe
