Description
Lebanese Lemon Garlic Chicken features tender chicken tenderloins marinated in a tangy yogurt-lemon mixture, seared to golden perfection, and finished with a luscious lemon garlic yogurt sauce. This Mediterranean dish offers a harmonious blend of citrusy brightness, creamy yogurt undertones, and bold garlic flavor, perfect for both weeknight meals and impressive weekend feasts.
Ingredients
Scale
- 500g / 1lb chicken tenderloin (or boneless, skinless chicken breast cut into strips)
- 65g Greek or plain yogurt (full-fat recommended) for marinade
- 45ml fresh lemon juice for marinade
- 1 tablespoon garlic, finely grated or crushed (about 4 large cloves) for marinade
- 1 tablespoon olive oil for marinade
- 1 teaspoon cooking salt / kosher salt for marinade
- 250g Greek or plain yogurt (full fat) for sauce
- 0.75 teaspoon garlic, finely grated or crushed (about 1 clove) for sauce
- 2 tablespoons extra virgin olive oil for sauce
- 1 tablespoon lemon juice for sauce
- 1 tablespoon hulled tahini (or substitute with 1 extra tablespoon olive oil)
- 1 tablespoon (or more) water, to thin out sauce
- 1 teaspoon cooking salt / kosher salt for sauce
- 2 tablespoons olive oil for cooking
- 1 teaspoon parsley, roughly chopped (or mix of mint and parsley)
- Lemon wedges and extra virgin olive oil for garnish
- Lebanese bread for serving
Instructions
- Prepare the lemon garlic marinade: In a large bowl, mix together 65g Greek yogurt, 45ml fresh lemon juice, 1 tablespoon grated garlic, 1 tablespoon olive oil, and 1 teaspoon salt. Whisk until smooth.
- Add chicken tenderloins to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Make the creamy lemon garlic yogurt sauce: In a separate bowl, combine 250g Greek yogurt, 0.75 teaspoon garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon tahini, and 1 teaspoon salt. Whisk until smooth and creamy.
- Thin the sauce with water, adding 1 tablespoon at a time until reaching desired consistency. Taste and adjust seasoning as needed.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off.
- Sear chicken tenderloins for 3-4 minutes per side, working in batches if needed, until golden brown and cooked through.
- Transfer cooked chicken to a serving platter. Drizzle with extra virgin olive oil and a squeeze of lemon juice.
- Spoon the creamy lemon garlic yogurt sauce over the chicken and scatter freshly chopped herbs on top.
- Serve immediately with warm Lebanese bread and extra lemon wedges.
Notes
- Marinate chicken for at least 30 minutes, up to 2 hours for maximum flavor.
- Use full-fat Greek yogurt for the best creaminess in both marinade and sauce.
- Let chicken come to room temperature for 10-15 minutes before cooking for even browning.
- Don’t overcrowd the pan; cook in batches for crispy edges.
- If yogurt sauce is too thick, add water a teaspoon at a time until smooth and pourable.
- Always use freshly squeezed lemon juice for the brightest flavor.
- Store cooked chicken in an airtight container for up to 3 days.
- Keep yogurt sauce separately in a sealed container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Lebanese, Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 portion (approx. 125g chicken plus sauce)
- Calories: 375
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Lebanese chicken, lemon garlic chicken, Mediterranean chicken, yogurt marinated chicken, Middle Eastern recipe, gluten-free main dish