Irresistibly Juicy Lebanese Lemon Garlic Chicken with Yogurt Sauce
This Lebanese Lemon Garlic Chicken with Yogurt Sauce is bursting with flavor and easy to prepare, making it a must-try dish.
Equipment
- non-stick pan
- Microwave-safe bowl
- medium bowl
- Whisk
- spatula
Ingredients
Marinade
- 1 cup Greek Yogurt can substitute with any thick yogurt
- 1/4 cup Lemon Juice fresh juice recommended
- 4 cloves Garlic minced
- 2 tablespoons Olive Oil or alternatives like grapeseed oil
- 1 teaspoon Salt kosher salt preferred
Sauce
- 1/2 cup Greek Yogurt
- 1 clove Garlic minced
- 2 tablespoons Olive Oil
- 2 tablespoons Tahini optional
- 1/4 cup Water adjust for consistency
- 1 teaspoon Salt
Chicken
- 1 pound Chicken Tenderloins or chicken breasts
- 1/4 cup Parsley for garnish
Instructions
Preparation
- In a medium bowl, combine Greek yogurt, lemon juice, minced garlic, olive oil, and salt. Add the chicken tenderloins, ensuring they’re fully coated. Cover and refrigerate for 12-24 hours for maximum flavor.
- In a microwave-safe bowl, whisk together yogurt, garlic, olive oil, tahini (if using), water, and salt until smooth. Set aside for at least an hour.
- Remove excess marinade from chicken. Heat olive oil in a non-stick pan over medium-high heat. Cook chicken in batches for 1.5-2 minutes per side until nicely golden brown and cooked through.
- Just before serving, microwave the yogurt sauce for about 40 seconds. Whisk again to achieve your desired creamy consistency.
- Spread half the yogurt sauce onto a large serving dish. Top with the cooked chicken, drizzle the remaining sauce over, and garnish with fresh parsley. Serve with lemon wedges and warm Lebanese bread for dipping.
Notes
For a pop of color, add some sliced radishes or cucumbers as a refreshing garnish.