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
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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. 🥰
Just fyi, the white strip in the tenderloin is a tendon rather than a vein. Love your recipes, this one sounds like a must try.
I loved the marinade, it tasted great.
Note that the sauce is basically the sauce for Fatteh. If you add crispy pita squares, and chickpeas, you will get a Lebanese chicken Fatteh.
Good morning Nagi, can I substitute yogurt for sour cream?
This was yum, I tried to cheat and do the chicken on the bbq, but it came out a little dry, I just have the chicken breasts and did them like that, but the flavour was good and that sauce is delicious. Next time I’ll use thigh I think.
Absolutely stunning, light and refreshing at the same time as being decadent and creamy, and then the Garlic! What’s not to love about this stunning creation. Thanks Nagi, I’ll be making this one again and again and again. 😍
Made it for dinner tonight. It was a big hit.
I have some leftovers, which have already been mixed – sauce and chicken.
Any tips on how to reheat? Microwaving the yogurt sauce and chicken will probably not go well. Maybe pull the chicken pieces out and heat them separately and then mix again with a lukewarm sauce?
Thanks
I haven’t made this yet, but plan to – I love Lebanese food AND lemon, so this recipe sounds incredible to me! I wanted to say that while I’ve not commented before, I’ve made several of your recipes and always love the outcome – thank you for your dedication to helping home cooks create delicious food! Also, I wanted to offer positive thoughts and energies for your dear Dozer boy. I hope his hip heals quickly and smoothly.
Looks so good I can smell and taste it. I love Greek, Mediterranean, Lebanese foods. Gotta make it. Other half is not a yogurt fan so…. Sorry to hear about Dozers issue. Hugs and prayers on wings across the miles.
Fantastic recipe ! Made it for a guest tonite and they raved about it. You certainly were correct on sopping up all that yummy sauce with pita bread.
Winner winner chicken dinner !!!! Thank you, Nagi. Prayers for Dozer.
Made it with chicken thighs and it was absolutely delicious! Served it with baked potatoes and roasted veggies on the side — the extra sauce paired perfectly with everything. Definitely a new favorite!
O M G ! My new favourite recipe!!! This chicken and sauce was ABOLUTELY AMAZING!! The whole family loved it (and from a family with lots of fussy eaters this is a rare feat) and are begging me to make it again!
Just about to cook the Al Aseel copycat chicken. Hope it turns out like yours! Sending love and hugs to Dozer. One of our dogs is 14 and is really slowing down. Love you xxx
That sauce…so easy and I could not believe the flavor after just an hour!
I can’t believe how delicious this was! For sure we will be making this recipe every week or so. Thanks again Nagi!!
Love Nagi’s recipes even if I do tend to modify sometimes to suit our tastes! I added a bit extra garlic in the marinade with a few dashes of paprika and cumin. Cooked in the airfryer and it was amazing! Thank you hugs to you and Dozer!
The chicken is so tender! 🤩
Made this tonight and, OMG! So delicious! Just love the combination of yoghurt, lemon and garlic! To die for! Thank you so much Nagi for another delicious recipe!
DELICIOUS!! This will be on rotation in my house for sure ❤️
Another amazing recipe! Only complaint in my house was that I didn’t make enough. So flavorful, looked gorgeous on the plate, definitely going in the regular rotation. 3 hungry teenagers wolfed this down, and their dad and I fought over the last bite😆
Nagi, you did it again! Promises made, promises kept! Thank you! ;0)
This is a delicious recipe – full of flavour, easy to prepare, and I found the balance of flavours just perfect!
I’m surprised I had enough left for supper as I kept ‘nibbling’ on the first batch of chicken as the second batch cooked! I absolutely loved the bits of char – not burned, but delightfully charred!
The only change I made was omitting the tahini and using the additional T of olive oil as suggested. I was “sure” I had tahini, but it was Chinese sesame paste that I had, and could have used in a reduced amount. Since that it is a more robust flavour, I did not want to experiment on my first go at the recipe. I thought the sauce turned out lovely and creamy. (I did use 4% Greek yogurt throughout.)
I’m planning to make another batch this coming weekend along with your suggested Mejadra side and Fattoush salad. Can’t wait!
Remember, be kind to yourself, Nagi, and make lots of Dozer and You time!
Warmest Wishes and Hugs from The Canadian Prairies!