Lebanese Lemon Garlic Chicken recipe, a copycat of a signature dish at a popular Lebanese restaurant in Sydney! Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. Chicken is marinated in a bold lemon-garlic yogurt mix, then smothered in a garlicky lemon yogurt sauce.
KIRUNA OCTOBER 26: 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!
Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon. In American-, Canadian-, Australasian-, and British-Chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce. Lemon chicken in Italy and Greece consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix.
This particular recipe comes from the YouTube channel Recipe Tin Eats. They have a variety of tasty and easy-to-make recipes. Visit the channel!
Lebanese Lemon Chicken Ingredients
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!
Please measure the garlic – too much is harsh, too little is sad.
This is a Vibrant dish to wake your taste buds up with that Lemony Garlic Kick.
Have a tasty meal!
